For the crust: Preheat the oven to 350 degrees F. Stir together the melted butter, puffed cereal, chocolate wafers and granulated sugar in a bowl. Press the mixture into a springform pan. Bake for 8 to 10 minutes. Let cool.
For the chocolate ganache: Heat the cream in a small saucepan over low heat. Slowly stir in chocolate until melted and blended.
For the peanut butter filling: Beat together the crema, peanut butter, powdered sugar, cream cheese, mascarpone and vanilla in a stand mixer.
For the whipped topping: Whip the cream, half-and-half and vanilla until peaks form.
To assemble the pie: Layer the cooled crust with chocolate ganache and freeze.
Add the peanut butter filling; freeze again.
Add the whipped topping; freeze a third time.
Remove the springform ring and serve.
This recipe was created by a contestant during a cooking competition. It has not been tested for home use.