Peanut butter cup pie Feb at Julie's

1 pkg cream cheese
1/2 cup plus 1 Tbsp creamy peanut butter (divided)
1 cup cold milk
1 pkg vanilla instant pudding
2 1/2 cups thawed cool whip
1 oreo pie crust
3 squares Baker's semi-sweet chocolate

Beat cream cheese and 1/2 cup peanut butter until well blended. Add milk and dry pudding mix; beat 2 min. Whisk in 1 cup cool whip; spoon into crust. Refrigerate until ready to use.
Microwave remaining 1 1/2 cup cool whip and chocolate on high 1 1/2 to 2 min or until chocolate is completely melted and mixture is well blended, stirring after each minute. Cool completely.
Spread chocolate mixture over pudding layer in crust. Microwave remaining peanut butter for 30 sec; stir. Drizzle over top. Refrigerate 4 hours or until firm.