> In a medium microwave safe bowl, melt butter and chocolate chips in the microwave for about a minute or until melted. Stir together until combined. Add crispy rice cereal and stir well to coat.
> Press into the bottom and up the sides of a 9-inch springform pan. You could use a pie pan but I've found that a springform pan is much easier when it comes to removing slices. Place in the freezer to chill while you make the filling (about 10 minutes).
> In a large bowl beat cream cheese until fluffy. Add the sweetened condensed milk and peanut butter and mix until thoroughly combined.
> Add vanilla and lemon juice and mix until combined. > Gently fold in the whipped topping. Pour filling into the prepared crust.
> Heat fudge and peanut butter in two small separate bowls for 20-30 seconds or until warm. Drizzle over filling.
> Freeze for 4-6 hours or until pie is firm. Remove the cheesecake from the freezer about 10 minutes before serving to make cutting easier. Garnish with peanut butter cups.