Place cookies and melted butter in the bowl of a food processor or blender. Pulse until finely ground and combined.
Press the crumbs into the bottom and sides of a 9-inch springform pan. Freeze crust while you mix the peanut butter filling, at least 10 minutes, until set.
Combine peanut butter, cream cheese, and powdered sugar in a large mixing bowl or the bowl of a stand mixer. Beat on low until smooth and creamy. Fold in whipped cream in batches until well combined.
Transfer filling into chilled crust, evenly smoothing the top with a spatula. Chill or freeze to set, 30-60 minutes.
Add chocolate chips to a large heatproof bowl. Place heavy cream in a microwaveable bowl and heat 40-60 seconds until it reaches 115 degrees F. Pour
warm cream over chocolate chips and allow to sit for 5 minutes, then whisk gently until smooth.
Pour the ganache over the peanut butter layer, then sprinkle with chopped peanuts. Refrigerate, covered, at least 1 hour until ready to serve.
Pipe whipped cream on the outer edge and garnish with peanut butter cups if desired.
Nutrition
Calories: 680kcal | Carbohydrates: 54g | Protein: 12g | Fat: 48g | Saturated Fat: 21g | Cholesterol: 72mg | Sodium: 382mg | Potassium: 353mg | Fiber: 3g | Sugar: 37g | Vitamin A: 785IU | Calcium: 82mg | Iron: 4.2mg
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