Remove the cool whipped topping from the freezer and let it soften while you make the crust.

In a food processor, pulse the granola until you achieve a fine texture, then add in the oat four, cinnamon, and salt and pulse until you have a graham-cracker like texture. Place the “graham” mixture into a medium bowl and then stir in the peanut butter, maple syrup and vanilla until you have a cookie dough-like consistency. Firmly press the crust evenly into a 9-inch springform pan. Set aside.

Chop the peanut butter cups into small pieces.

Next, make the filling. In a food processor, add all of the filling ingredients except the peanut butter cups. Pulse until blended and creamy. Pour the filling into a bowl and fold in the peanut butter cups. Spread the pie filling over the crust, spreading to the edges and smoothing out the top. Garnish with more peanut butter cups and chopped peanuts, if desired.

Refrigerate for at least 4 hours before serving. I chilled mine overnight. Slice and enjoy right away. Store leftover pieces in an airtight container in the fridge, or freeze for another time (just let it thaw slightly before enjoying).