Preheat oven to 350°.
Combine graham cracker crumbs, peanuts, butter and sugar until thoroughly mixed. Press firmly and evenly into bottom and up sides of a 9-inch round pie plate.
Bake 10 minutes. Set aside to cool.
Using electric mixer on medium speed, beat cream cheese, confectioners’ sugar and vanilla until smooth.
Place half of cream cheese mixture in separate mixing bowl. Add preserves and mix well.
Add peanut butter to remaining cream cheese mixture and mix well.
Place cream in large mixing bowl. Using electric mixer with whisk attachment, beat at medium-high speed until soft peaks form.
Gently fold half of whipped cream into preserves mixture, mixing just until combined. Spread mixture in the cooled crust.
Gently fold other half of whipped cream into peanut butter mixture, mixing just until combined. Spread mixture on top of preserves mixture.
If desired, garnish with chopped peanuts.
Refrigerate for 4 hours, or until set. Keep pie refrigerated.