Preheat oven to 350°F. Butter one 9-inch pie dish. Stir together the graham cracker crumbs, peanuts, butter and sugar. Firmly press the mixture onto the bottom and sides of the prepared pan. Bake for 12-14 minutes or until golden brown. Remove from oven and set aside.
In a large bowl beat at medium speed the cream cheese, both peanut butters, sugar, vanilla, and salt until creamy and all the ingredients are well incorporated. Set aside.
In a large bowl, whip the cream at high speed until medium peaks form. Fold one third of the whipped cream into the peanut butter mixture until combined. Fold the rest of the cream.
Pour mixture into the prepared graham cracker crust. Place in the refrigerator for at least 4 hour or overnight. When ready to serve, garnish with chopped peanuts.