Fluffy No-Bake Peanut Butter Pie

 Beat cream cheese, peanut butter, brown sugar, and 1/4 cup of whipping cream with an electric mixer at medium speed until mixture is light and fluffy, about 4 minutes.
 In a separate bowl, beat remaining whipping cream, vanilla extract, and granulated sugar at high speed until stiff peaks form.
 Fold about one-third of the whipped cream into the peanut butter mixture to loosen it up; then fold in the remaining whipped cream.
 Spoon peanut butter mixture into the graham cracker crust. Cover and chill at least 8 hours before serving.
 Serve each slice with a sprinkling of chopped peanuts, if desired.

Notes :

 For the best texture result, stick with regular cream cheese rather than substituting lower-fat Neufchatel cream cheese.
 You can substitute an 8-ounce container of Cool Whip for the homemade whipped cream, if you’d like. Omit the recipe’s whipping cream, as well as the granulated sugar and vanilla extract used to sweeten the homemade whipped cream. Proceed with the rest of the recipe, using Cool Whip in the homemade whipped cream’s place and using 1/4 cup milk to beat into the cream cheese/peanut butter mixture in step