- In a large bowl, beat the softened cream cheese and peanut butter together until smooth and creamy.
Add the powdered sugar and vanilla extract, mixing until well combined.
- Fold in the whipped topping until the filling is light and fluffy.
- Spread the peanut butter mixture evenly into the chocolate cookie crust.
- In a microwave-safe bowl, combine the chocolate chips and heavy cream.
Microwave in 20-second intervals, stirring between each, until smooth and fully melted.
- Pour the chocolate ganache over the peanut butter filling and spread evenly.
- Refrigerate the pie for at least 4 hours, or until set.
- Before serving, garnish with chopped peanuts, mini peanut butter cups, or a drizzle of melted chocolate if desired.