Heat the hot fudge in the microwave for about 15 seconds until pourable.

Pour 1/3 cup of hot fudge into the graham cracker crust and spread evenly.

In a mixing bowl, combine softened cream cheese, confectioners sugar, and creamy peanut butter using a hand mixer for 2-3 minutes until smooth.

Fold half of the whipped topping into the peanut butter mixture gently.

Spoon the filling into the crust over the fudge, spreading it evenly.

Spread the remaining whipped topping over the filling to create a smooth surface.

Cover with plastic wrap and refrigerate for at least 2 hours to set.

Before serving, sprinkle chopped mini Reese's cups and drizzle remaining hot fudge on top.