Preheat oven to 375F. Add cookies to a food processor and pulse until they are fine crumbs. In a microwave-safe bowl, melt chocolate chips and butter, stirring every 20 seconds until smooth. Add to food processor and mix until combined. The crumbs should stick together when pressed against the side of the food processor. If they are too dry, gradually add a little bit more melted butter. Press into the bottom and sides of a 10" pie dish. Bake for about 10 minutes, then cool on rack. 

In the bowl of a standing mixer fitted with the whisk attachment, beat the heavy cream on medium-high for about 5 minutes until stiff peaks form. Transfer to a separate bowl and set aside. 

Switch the whisk attachment for the paddle attachment. Add peanut butter, cream cheese, powdered sugar and vanilla to the bowl. Mix on medium until combined. Add whipped cream and mix on the lowest speed just until combined. Be careful not to over mix because that will cause the whipped cream to deflate. Pour into cooled crust and create a smooth, even layer. 

To make the ganache, place chocolate chips in a medium-sized glass bowl and set aside. 

Heat the heavy cream in a small saucepan over medium-high heat until it begins to boil. Pour over the chocolate chips and stir until smooth. Let cool to room temperature. This will allow it to thicken. 

Once ganache has cooled, pour over the peanut butter layer. Sprinkle crushed peanuts around the edge. Place in refrigerator to cool for about 5 hours or overnight. Serve chilled.