In a separate bowl using either your hand-held mixer or stand mixer fitted with the whisk attachment, whisk the heavy whipping cream on medium-high speed until soft peaks form. Place in the refrigerator to chill.
Using your hand-held mixer or stand mixer fitted with the paddle attachment, beat the cream cheese on medium-high speed until smooth and creamy (about 2-3 minutes).
Add in the peanut butter, sifted powdered sugar, and vanilla extract, continuing to mix on medium-high speed until smooth.
Beat in ½ of the chilled whipped cream and mix until just combined.
Using a spatula, finish adding the remaining whipped cream by folding it into the mixture until it’s well blended and uniform in color. The peanut butter filling should be creamy, light and airy in texture.
Spoon the peanut butter filling onto the top of the chocolate ganache layered tart and smooth out and level with an offset spatula.
Drizzle over the top the hot fudge sauce, then gently create some marbled swirls using a knife, palette knife, or wooden or metal skewer.
Place in the refrigerate to set for a minimum of 2 hours or overnight. This can also be placed in the freezer for a minimum of 1 hour.
Before serving, unmold the tart, then cut using a sharp knife.