Preheat the oven to 350 degrees fahrenheit.

Crush the oreos in a blender or food processor, or place them in a ziplock bag and use a rolling pin to crush them to a powder. Mix with the melted butter until it resembles damp sand, or mud.

Add the mixture to a 9-inch pie dish and press in with your fingers, the flat bottom of a heavy glass, or the bottom of a flat measuring cup.

Bake for 10 minutes. Let cool completely.

Add the cream cheese, peanut butter, powdered sugar and vanilla to a large bowl. Use a hand mixer to beat until smooth.

Add ⅓ of the whipped topping to the mixture and mix until smooth. Add the remaining whipped topping and fold in until fully incorporated.

Fill the cooled crust with the filling and smooth the top.

Heat the cream in the microwave until steaming, about 45 seconds.

Pour the steaming cream over the chocolate chips and let sit for 2-3 minutes.

Use a fork or a whisk to stir until the chocolate is fully melted and the ganache is shiny and smooth.

Spoon the ganache over the peanut butter filling and smooth. Chill in the fridge for an hour or so, until the ganache is set.