Decadent Peanut Butter Pie

We love this pie! Just a warning, it is WAY rich. One small piece is plenty (although I promise you will want more). :)

Decadent Peanut Butter Pie
1 c. creamy peanut butter, plus 2 Tbs., divided
1 (8oz) pkg. cream cheese, softened
1/2 c. sugar
1 (12oz) container (4 1/2 c.) whipped cream, divided
1 prepared chocolate pie crust
1 jar hot fudge ice cream topping, divided

1. beat together 1 c. peanut butter, cream cheese and sugar in large bowl with an electric mixer until well combined. Fold in 3 cups whipped cream. (I think this is a little too much cream. I like a stronger peanut butter/cream cheese taste. 2 to 2 1/2 cups is probably sufficient.) Spoon into crust and smooth to the edges with a spatula.
2. Reserve 2 Tbs. of hot fudge topping in the corner of a resealable food storage bag; set aside. Microwave remaining topping on high for 1 minute. Stir. Spread topping over pie, covering entire peanut butter layer. Refrigerate until set. Spread remaining whipped topping (1 1/2 cups, or to taste) over hot fudge layer. Be careful not to mix the two layers.
3. Cut a small corner from bag containing topping. Squeeze bag to drizzle topping over pie. Place remaining 2 Tbs. peanut butter in a resealable food storage bag; cut bag corner and squeeze to drizzle in opposite direction from topping. Refrigerate until ready to serve.