Prep crust: Place the cookies into food processor and pulse until they look like fine crumbs. Slowly pour the butter in through the feed tube and pulse until the crumbs are completely coated in the butter. Pour the crumbs into a 9-inch deep-dish pie plate and press the mixture onto the bottom and up the sides to form the pie crust. Put the pie crust in the freezer while you start the filling.

Prep cream: In a tall mixing bowl, whip three cups of the heavy cream and 0.75 c. of the powdered sugar with an electric mixer until stiff peaks form. Put the whipped cream in the refrigerator while you start the filling.

Prep filling: In a large bowl, beat the peanut butter, cream cheese, and remaining 1.5 c. of powdered sugar with an electric mixer until light and fluffy (~3 min.). Fold in half of the whipped cream until it is completely incorporated. Scoop the filling into the chilled pie crust and smooth into an even layer. Dollop the remaining whipped cream over the top and use a spatula to smooth it into an even layer. Put the pie in the refrigerator while you prepare the toppings.

Prep ganache: Combine the chocolate and the remaining 0.125 c. of heavy cream in a small microwave-safe mixing bowl. Microwave for 45 seconds, let the chocolate sit for 5 minutes to let the chocolate melt into the cream completely, and then stir until well combined.

Garnish: Sprinkle the peanut butter cups and peanuts over the top of the pie. Drizzle the chocolate ganache over the top. Serve immediately or refrigerate for four hours to let the pie set.