1 (8 oz.) pkg. semi-sweet chocolate
1/3 c. water
1 (8 oz.) pkg. cream cheese, softened
1/4 c. sugar
1 (12 oz.) container Cool Whip, thawed
1 (6 oz.) graham cracker pie crust
1 sm. pkg. Reese's peanut butter chips

Stir chocolate with water over low heat until melted. Cool. Beat cream cheese and sugar until smooth; add chocolate. Fold in 3 1/2 cups whipped topping.

Spoon half of mixture into crust. Sprinkle with Reese's peanut butter chips. Spread remaining chocolate mixture carefully over the chips. Chill 3 hours and garnish with remaining whipped topping.