Can’t get much better than this!

1 1/2 cups graham cracker crumbs (about 8 whole crackers, or 16 squares)
1/4 cup brown sugar
7 tablespoons salted butter (melted)
6 ounces semi-sweet chocolate chips (about 1 cup)
1/2 cup heavy cream
1 cup butterscotch chips
1/2 cup creamy peanut butter
1/4 cup water
1 0.25- ounce packet unflavored gelatin
1 8- ounce package cream cheese (softened)
1 teaspoon vanilla
1 8- ounce container whipped topping
1 7- ounce package Bite-Sized Chocolate Covered Nugget Caramel Squares

For the Crust: In a large re-sealable zip top bag, finely crush the graham crackers by rolling with a rolling pin.
In a large bowl combine the graham cracker crumbs, brown sugar and butter and stir with a fork.
Using the back of a fork, or your hands, press mixture firmly into the bottom and up the sides of a 9-inch pie pan. Refrigerate for at least 15 minutes.
For the Chocolate Ganache: Heat a saucepan with 1-inch of water and bring to a simmer. Set the chocolate in a heatproof bowl over the water and allow to melt. Add the cream slowly and stir until smooth. Alternatively, in a medium glass bowl, add the chocolate chips and heavy cream and heat in the microwave until the mixture is hot, about 1 minute. Remove from the microwave and stir until smooth.
Pour 3/4 of the ganache, about 1 cup, on top of the graham cracker crust and spread into an even layer. Reserve the rest of the ganache to use later. Place crust in the freezer while you make the filling.
For the Filling and Topping: In a medium glass bowl, add the butterscotch chips and return over the saucepan of simmering water. Allow to melt, add the peanut butter and stir until smooth and combined. Alternatively, heat the butterscotch chips in the microwave for 1 minute. Add the peanut butter, then microwave for an additional 30 seconds. Remove from the microwave and stir until smooth, set aside.
In a small bowl, pour 1/4 cup of water over the gelatin. Stir and allow to thicken.
In a stand mixer fitted with a paddle attachment, whip cream cheese until light and fluffy. Stir in vanilla. Microwave gelatin for 10 seconds until it becomes liquid again, then beat into cream cheese until smooth. The mixture may look a little lumpy and odd at first, but keep beating until you get a smooth consistency.
Add your butterscotch mixture into the mixer and beat on high until totally smooth, about 2 minutes. Add the whipped topping and continue beating on high for about 2 minutes. Immediately pour mixture into graham cracker crust and use a spatula or butter knife to create a smooth surface on top. Sprinkle chocolate candies over the pie and drizzle the reserved chocolate ganache on top. Refrigerate for at least 4 hours before serving.
Viewer Tip: I’ve found that the pie is even better when you let it sit out in room temperature for about 15 minutes, which will allow it to soften a little more!