Start by melting unsalted butter in a microwave-safe bowl, then combine it with graham cracker crumbs until the mixture resembles wet sand. Firmly press this crust mixture into an 8x8-inch dish to form an even layer. Chill the crust in the refrigerator for 10 minutes, allowing it to set and become firm before adding the creamy layers.

In a large mixing bowl, beat the cream cheese until smooth and creamy using an electric mixer. Gradually mix in powdered sugar and vanilla extract, ensuring it’s well combined. Gently fold in 4 ounces of whipped topping until you achieve a light and airy consistency. Spread this luscious cream cheese mixture evenly over the chilled graham cracker crust.

In a separate bowl, whisk the instant vanilla pudding mix with cold milk until it thickens slightly—this should take about 2 minutes. Next, blend in creamy peanut butter until smooth. Gently fold in remaining whipped topping. Spread this mixture over the cream cheese layer.

Heat heavy cream in a small saucepan over low heat until warm but not boiling. Pour the warm cream over semi-sweet chocolate chips in a mixing bowl and stir until smooth. Spread this chocolate ganache over the peanut butter layer.

Cover the dish with plastic wrap or a lid, and refrigerate for at least 4 hours. Ensure the dessert is fully set before attempting to cut into it.

When ready to serve, sprinkle chopped peanuts and optional peanut butter cups on top. Dip a sharp knife in warm water, wipe it dry, and cut the dessert into squares for a clean finish. Serve chilled.