Preheat the oven to 350 degrees F (180 degrees C).
Combine the Graham Crackers (1 1/2 cup), Granulated Sugar (1/4 cup), Unsalted Butter (6 tablespoon), and Kosher Salt (1/4 teaspoon) in a 9-inch pie pan. Using your hands, combine until the crumbs are moistened.
Press the mixture into the bottom and up the sides of the pan, making sure the crust is an even thickness throughout.
Bake for 10 minutes and allow to cool completely.
For the peanut butter filling, beat the Natural Peanut Butter (3/4 cup), Cream Cheese (6 ounce), Powdered Confectioners Sugar (1/2 cup), and Pure Vanilla Extract (1 1/2 teaspoon) on medium-high speed with a hand mixer for 3 minutes.
In a separate bowl, whip 3/4 cup Heavy Cream (3/4 cup) with a whisk or hand mixer until it forms soft peaks. Gently fold the cream into the peanut butter mixture with a rubber spatula.
Pour the peanut butter filling into the cooled crust. Spread the Raspberry Jam (1 cup) evenly on the top of the filling, leaving a narrow border of peanut butter around the perimeter visible. Place the pie in the freezer for 15 minutes.
To make the chocolate ganache layer, place the Dark Chocolate (4 ounce) and the remaining Heavy Cream (1/4 cup) into a heatproof bowl set over a pan of simmering water. Cook over medium-low heat, stirring occasionally, just until smooth.
Pour the chocolate ganache onto the center of the pie and using a rubber spatula, carefully spread it to cover the jam, leaving a narrow border of peanut butter and raspberry jam visible.
Arrange the Fresh Raspberries (1 pint) on the ganache in concentric circles. Chill the pie for at least 2 hours.
Serve cold and enjoy!