Crush the chocolate cookies into fine crumbs using a food processor or sealed bag and rolling pin.
Mix with melted butter until pressable, then press the crust into a 9×13-inch baking dish.
In a separate bowl, combine cream cheese, powdered sugar, and peanut butter until smooth.
Fold in whipped topping gently until fully incorporated.
Spread half the cream cheese mixture over the crust.
Sprinkle half the crushed peanut butter chips evenly.
Repeat layers.
In a saucepan, combine chocolate chips and heavy cream. Heat gently until smooth and glossy.
Pour ganache over the top.
Chill for at least 4 hours before slicing.