Puree 2 cups of frozen raspberries in a blender until smooth. In a small saucepan, combine with 1 tablespoon of unflavored gelatin and stir until dissolved. Set aside to cool.

In a mixing bowl, crush 1 cup of peanut butter cookies and mix in 2 tablespoons of PB2 powder and 4 tablespoons of melted butter until resembling damp sand. Set aside.

Preheat oven to 350°F. Press crumb mixture into a 9-inch pie pan and bake for 10-12 minutes until golden. Let cool completely.

In a large bowl, combine 8 ounces of softened cream cheese with 1 cup of creamy peanut butter. Beat until smooth and add a pinch of kosher salt. Set aside.

Spread the raspberry jelly filling over the cooled crust, then dollop the creamy peanut butter mixture on top and spread evenly.

Cover with plastic wrap and refrigerate for at least 4 hours until set.

Sprinkle the peanut butter crumb topping over the chilled pie and serve cold.