Preheat your oven to 350°F (175°C). Gather ingredients and equipment.

In a food processor, combine chocolate sandwich cookies and salted butter and pulse until coarse crumbs form. Press into a 9-inch pie pan.

Bake the crust for 12 minutes. Let it cool completely.

Clean the food processor, combine peanut butter, cream cheese, and powdered sugar, and blend until smooth.

In a large bowl, whip cold heavy cream with vanilla and powdered sugar until medium peaks form.

Fold half of the whipped cream into the peanut butter mixture until no streaks remain.

Pour the peanut butter filling into the cooled crust and smooth the top.

Spread the remaining whipped cream over the filling. Decorate with melted chocolate, chopped peanuts, and Reese’s cups.

Cover with plastic wrap and freeze for at least 1 hour. Serve chilled.