Pulse cookies in a food processor until fine crumbs form. Mix with melted butter. Press tightly into the bottom and sides of a 9-inch deep-dish pie plate. Freeze 15 minutes.

Melt 1/2 cup chocolate chips and 3 tbsp heavy cream in the microwave until smooth. Spread over the bottom of the chilled crust. Return to freezer.

Whip 1.5 cups of cold heavy cream until stiff peaks form. Set aside in the fridge.

Beat softened cream cheese and peanut butter until completely smooth. Add powdered sugar and vanilla, beating until fluffy.

Gently fold the whipped cream into the peanut butter mixture until no white streaks remain. Reserve 1/2 cup of filling in the fridge for garnish. Spread the rest evenly into the pie crust.

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

Make ganache: Heat 1/2 cup heavy cream until simmering. Pour over 1.5 cups chocolate chips. Let sit 3 mins, then whisk until smooth. Pour over chilled pie.

Refrigerate 30 minutes to set ganache. Pipe reserved peanut butter filling into rosettes on top. Garnish with chopped peanut butter cups and mini cookies.