Preheat your oven to 350°F (175°C) if using a baked crust. In a food processor, pulse chocolate cookies until fine crumbs form. Mix crumbs with melted unsalted butter and press into a 9-inch pie dish. Bake for 10 minutes, then cool completely.

In a mixing bowl, combine creamy peanut butter, powdered sugar, and vanilla extract. Beat with a hand mixer on medium speed until smooth, about 2-3 minutes.

Spread the peanut butter filling evenly over the cooled crust with a spatula.

Heat heavy cream in a saucepan over medium heat until steaming. Pour it over chocolate chips in a bowl. Let sit for 2 minutes, then stir until smooth.

Drizzle ganache over the peanut butter filling, creating swirls or patterns as desired.

Cover the pie with plastic wrap and refrigerate for at least 2 hours to set.

Garnish with chocolate shavings or a dollop of peanut butter before serving with vanilla ice cream or whipped cream.