Preheat your oven to 350 degrees Fahrenheit.
Combine cookie crumbs and melted butter in a bowl until the texture resembles wet sand.
Press the crumb mixture firmly into the bottom and sides of a nine-inch pie plate.
Bake for 10 minutes, then remove and cool completely on a wire rack.
Beat the softened cream cheese and peanut butter together until perfectly smooth.
Gradually add the confectioners sugar to the mixture while blending on low speed.
In a separate chilled vessel, whip the heavy cream until stiff peaks develop.
Gently fold the whipped cream into the peanut butter mixture until incorporated.
Spread the filling evenly into the cooled crust.
Melt the dark chocolate chips and drizzle or spread over the top of the pie as a ganache finish.
Chill the pie in the refrigerator for 3.5 hours, then freeze for 1 hour before slicing to ensure a clean cut.