Preheat oven to 350 degrees. Grease a 9 inch pie plate.

Combine the cookie crumbs and melted butter in a small bowl. Pour into the prepared pie pan and press firmly on the bottom and up the sides of the dish. Bake for 10 – 12 minutes or until the crust looks fairly firm. Let cool then place in the freezer while preparing the filling.

In a heavy saucepan, combine the milk, ¾ cup of cream, the eggs, 1 cup powdered sugar, and the cornstarch. Whisk to combine. Cook over medium heat, stirring, until the mixture becomes the consistency of pudding. Remove from the heat and whisk in the cream cheese, Sunbutter, and vanilla until smooth. Let cool then pour into the pie crust, smoothing the top. Refrigerate until firm, about 2 hours. Can be made ahead up to a day.

Whip the remaining 1¼ cups cream with 3 tablespoons powdered sugar and the cocoa powder until firm peaks form. Spread the cream on top of the pie and garnish with a sprinkling of cocoa powder. Refrigerate until serving time.