Crush the chocolate sandwich cookies into fine crumbs using a food processor.

Mix the cookie crumbs with the melted butter and a pinch of salt until well combined.

Press the crumb mixture firmly into the bottom and up the sides of a 9-inch pie dish. Freeze to set while making the filling.

In a bowl, whip the cold heavy whipping cream until stiff peaks form. Set aside.

In a large bowl, beat the softened cream cheese and creamy peanut butter together until completely smooth.

Add the powdered sugar and vanilla extract to the peanut butter mixture, beating until light and fluffy.

Gently fold the whipped cream into the peanut butter mixture using a spatula until no white streaks remain.

Spread the filling evenly into the chilled crust. Refrigerate for at least 3 hours or until firm.

To make the ganache, heat the 1/3 cup heavy cream until gently simmering, then pour over the chocolate chips. Let sit for 2 minutes, then whisk until smooth.

Pour the ganache over the chilled pie, spreading it to the edges. Sprinkle chopped peanuts on top. Chill for 30 minutes to set before serving.