In large mixer bowl, beat cheese until fluffy; gradually beat in sweetened condensed milk, then peanut butter until smooth.
Stir in ReaLemon and vanilla.
Fold in whipped cream.
Turn into prepared crust.
Drizzle topping over pie.
Freeze 4 hours or until firm.
Return leftovers to freezer.
Chocolate Crunch Crust: In heavy saucepan, over low heat, melt 1/3 cup margarine or butter and 1 (6-ounce) package semi-sweet chocolate chips.
Remove from heat; gently stir in 2 1/2 cups oven-toasted rice cereal until completely coated.
Press on bottom and up side of buttered 9- or 10-inch pie plate.
Chill 30 minutes.