Preheat your oven to 350°F (175°C). In a mixing bowl, combine crushed chocolate cookies with melted butter until evenly combined. Press this mixture firmly into the bottom and up the sides of a 9-inch pie dish, creating a compact layer. Bake for about 10 minutes, then remove from the oven and allow to cool completely before adding the filling.

In a large mixing bowl, combine 1 cup of creamy peanut butter, 1 cup of powdered sugar, and 1 teaspoon of vanilla extract. Use a hand mixer or whisk to blend the ingredients until smooth and creamy, which should take about 2-3 minutes.

Prepare the ganache by heating 1 cup of heavy cream in a small saucepan over medium heat until it begins to simmer gently. Pour the hot cream over 1 cup of chocolate chips in a bowl. Allow it to sit for 2 minutes, then stir until the chocolate is fully melted and the mixture is glossy and smooth.

Spread the creamy peanut butter filling evenly into the cooled chocolate cookie crust, smoothing it out. Drizzle the warm chocolate ganache over the top, allowing it to cascade.

Refrigerate the assembled Chocolate Peanut Butter Swirl Pie for at least 2 hours to set properly.

Before serving, consider garnishing with chocolate shavings for an elegant touch.