Preheat your oven to 350°F (175°C). Crush chocolate cookies in a food processor until fine crumbs form. Mix crumbs with melted butter and press into a 9-inch pie pan. Bake for about 10 minutes and cool completely.

In a mixing bowl, combine creamy peanut butter, powdered sugar, and vanilla extract. Use an electric mixer to beat until smooth and creamy, about 2-3 minutes. Pour filling into cooled crust.

In a saucepan, heat heavy cream until simmering, then pour over chocolate chips in a bowl. Let sit for a minute, then stir until smooth. Pour ganache over peanut butter filling.

Cover the pie with plastic wrap and refrigerate for at least 2 hours to allow layers to set.

Once chilled, slice and optionally top with chocolate shavings or crushed nuts. Serve alongside whipped cream or vanilla ice cream.