Add the graham crackers to a food processor. Pulse until the crackers are crumbs.
Add in the sugar and melted butter. Pulse until the crumbs look like wet sand.
Dump the crumbs into a 9 inch pie plate and firmly press into the in the bottom and up sides of the pie plate.
Refrigerate for 10-15 minutes while you make the cheesecake batter.
Add the cream cheese and powdered sugar to a large bowl. Beat with a hand mixer on medium until combined.
Add the sour cream, peanut butter, and vanilla to the bowl. Beat until smooth.
Stir in ½ cup of M&Ms and ¾ cup of chocolate chips.
Scrape into prepared graham cracker crust and smooth evenly.
Cover with plastic wrap and place the fridge to chill overnight.
Place the chilled chocolate fudge in a sandwich bag and cut a small hole in one of the corners of the bag. Drizzle the cheesecake with fudge and top with the remaining ¼ cup of M&Ms and ¼ cup of chocolate chips.