Preheat your oven to 350°F (175°C). Lightly grease a 9-inch pie dish.

In a mixing bowl, combine the chocolate cookie crumbs and melted butter until well combined.

Press the mixture evenly into the bottom and up the sides of the prepared pie dish to form the crust.

Bake the crust in the preheated oven for 8-10 minutes, then remove and let it cool completely.

In a large mixing bowl, beat together the creamy peanut butter, softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy.

Gently fold in the whipped heavy cream until well combined.

Spread the peanut butter filling evenly into the cooled chocolate cookie crust.

In a small saucepan, heat the heavy cream for the chocolate ganache until it just begins to simmer.

Place the semisweet chocolate chips in a heatproof bowl and pour the hot cream over them. Let it sit for 1-2 minutes, then stir until smooth and glossy.

Pour the chocolate ganache over the peanut butter filling in the pie dish, spreading it evenly.

Refrigerate the pie for at least 4 hours, or until set.

Before serving, garnish the pie with chopped peanuts, if desired.