Make the Raspberry Jelly Filling
Purée thawed raspberries in a food processor until smooth. Strain purée through a fine mesh sieve to remove seeds. In a small bowl, mix unflavoured gelatin with water. Set aside. Combine raspberry purée, sugar, cornstarch, and salt in a saucepan. Cook on medium-low heat until thickened, whisking constantly. Add melted gelatin to purée and whisk. Cover with cling film, touching the surface, and chill for 6-8 hours or overnight.
Make the Peanut Butter Crumb
Preheat oven to 250°F / 120°C. Mix sugar, brown sugar, flour, PB2 powder, baking powder, and salt in a mixer. Pour in melted butter and mix until crumbs form. Spread on a baking sheet lined with parchment. Bake for 20 minutes until golden. Cool completely.
Make the Peanut Butter Cookie Crust
Pulse peanut butter cookies in a food processor until fine crumbs form. Add chopped peanuts, sugar, and salt. Pulse again, then add melted butter and pulse until combined. Press mixture into a greased 9-inch pie plate. Chill until ready to assemble.
Make the Peanut Butter Cream Filling
Whip cream until stiff peaks form. In a separate bowl, beat cream cheese, peanut butter, powdered sugar, and vanilla until smooth. Gently fold in whipped cream in three additions, mixing until just combined.
Assemble the Pie
Spread half the peanut butter cream filling into the prepared crust. Dollop half the raspberry jelly filling on top and swirl with a knife. Top with peanut butter crumbs, pressing gently. Repeat layers, finishing with a decorative swirl of jelly filling. Top with more crumbs. Chill for 6-8 hours before serving.