Step 1: Prepare the Crust

1. Preheat the oven to 350°F (175°C). In a medium bowl, combine the crushed graham crackers, granulated sugar, melted butter, and peanut butter. Mix until the texture resembles wet sand.
2. Press the mixture firmly and evenly into the bottom and sides of a 9-inch pie dish to form the crust. Use the back of a spoon or a measuring cup to smooth it out.
3. Bake the crust for 8-10 minutes until set and slightly golden. Remove from the oven and let it cool while you prepare the filling.

Step 2: Make the Cheesecake Filling

1. In a large mixing bowl, beat the softened cream cheese and peanut butter together with an electric mixer until smooth and creamy.
2. Add the powdered sugar and vanilla extract, and continue to beat until well combined.
3. Beat in the eggs, one at a time, until fully incorporated. Avoid overmixing.
4. Gently fold in the mini chocolate chips, oats, and M&M candies using a spatula until evenly distributed.

Step 3: Assemble the Pie

1. Pour the cheesecake filling into the cooled cookie crust. Use a spatula to spread it evenly.
2. Bake the pie at 350°F (175°C) for 30-35 minutes, or until the center is just set. It should jiggle slightly but firm up as it cools.
3. Remove from the oven and allow the pie to cool to room temperature. Once cooled, refrigerate for at least 3 hours or overnight for best results.

Step 4: Add the Toppings

1. Once the pie is chilled and set, top with a generous layer of whipped cream or whipped topping.
2. Sprinkle with mini chocolate chips and M&M candies for a pop of color and crunch.
3. Drizzle melted peanut butter and chocolate syrup over the top for an extra layer of sweetness.