Chocolate and peanut butter collide in our favorite frozen treat.
Spray a 9.5-inch pie plate with non-stick cooking spray.
Place crumbs and 1 tablespoon sugar in a medium bowl; set aside. Place butter and cocoa powder in a microwave-safe bowl and microwave until butter melts. (Or melt in a small saucepan on the stove.) Pour butter mixture over crumbs and combine. Add egg whites and combine using a rubber scraper. Press mixture into pie plate to form a crust. Bake in a 350-degree-F oven for 10 minutes. Cool. (If short on time, cool on counter 5 minutes, then in the freezer.)
Heat milk and remaining 3 tablespoons sugar in a medium saucepan until sugar dissolves, about 4 minutes. Whisk in peanut butter. Pour mixture into medium bowl, then whisk in vanilla. Refrigerate for 30 minutes.
In a large bowl, beat cheese with an electric mixer until light and fluffy about 2 minutes. Pour in chilled peanut butter and mix on low. Set aside.
In a medium bowl, mix together the Greek yogurt and cream until light and fluffy like whipped cream. Fold cream mixture into peanut butter mixture. Pour into cooled pie crust. Freeze for 8 hours or overnight. (After mixture is hard, you may cover with plastic wrap if freezing longer than 8 hours to prevent freezer burn.)
To serve, remove from freezer 30 minutes before serving and place in the refrigerator to soften. Serve with peanuts and chocolate garnishes.