Preheat your oven to 350°F (175°C). Crush the chocolate cookies in a food processor until fine crumbs.

Combine cookie crumbs with melted butter in a mixing bowl. Press mixture firmly into the bottom of a pie dish. Bake for 10 minutes until set, then cool completely.

In a large mixing bowl, combine creamy peanut butter, powdered sugar, and vanilla extract. Blend with a hand mixer on medium speed for 2-3 minutes until smooth.

Pour peanut butter filling into the cooled chocolate cookie crust, spreading it evenly with a spatula.

Heat heavy cream over medium until it starts to steam. Pour it over chocolate chips in a bowl, let sit for 1 minute, then stir until smooth and glossy.

Pour ganache over the filling in the pie crust and spread it evenly. Tap pie dish lightly to release air bubbles.

Cover pie with plastic wrap or foil and refrigerate for at least 2 hours until fully set.

Before serving, garnish with chocolate shavings or nuts and drizzle with extra ganache if desired.