Peanut butter pie . . . dessert?

This looks very good but, then, I enjoy peanut butter! Although is would work well spread into a crumb crust, I'm thinking of parfait glasses to serve this. For me, pie crusts can often get in the way of a creamy filling.

1 package 8 ounces cream cheese, softened
1 cup powdered sugar
1/2 cup creamy peanut butter
1/2 cup milk
1 teaspoon vanilla extract
1 1/2 cups heavy whipping cream
1/4 cup sour cream
1/4 cup granulated sugar

Whip the cream cheese until fluffy. Add sugar gradually, beating until smooth. Add peanut butter to blend. Stir in milk and vanilla.

Whip the heavy cream with the sour cream and granulated sugar until it is stiff. Fold into the peanut butter mixture. Spoon into either a prepared (as in already baked, if necessary!) pie crust or into individual serving glasses. Sprinkle with chopped peanuts and a drizzle of chocolate syrup. You can also preface the addition of the peanuts and syrup with a puff of whipped cream. If you aren't serving it at once, Make another half batch of the whipped cream called for in this recipe. It will last in the refrigerator for almost three days without breaking down.

Refrigerate for at least four hours before serving this delicate, smooth, and soft dessert.