Place the chocolate chips in a small bowl. Heat the heavy cream in the microwave for about 30 seconds or until steaming. Pour the heavy cream over the chocolate chips and allow them to melt. Set aside.
For the peanut butter cream filling: Mix softened cream cheese, peanut butter, powdered sugar, and whipped topping in a large bowl. Fold in whipped topping and set aside.
For the chocolate cream filling: Mix softened cream cheese, melted chocolate chips, heavy cream, powdered sugar, and whipped topping in a large bowl. Add chocolate mixture, powdered sugar, and whipped topping, and fold in remaining whipped topping. Set aside.
Assemble the pie: Prepare the pie by spreading peanut butter mixture evenly in the crust, topped with chocolate, and decorating the top with remaining peanut butter mixture. Refrigerate for at least 4 hours before serving and store covered for up to 5 days.