Crush the chocolate sandwich cookies until they form fine crumbs. Combine these crumbs with melted unsalted butter until the mixture is thoroughly moistened. Press it firmly into the bottom and sides of a 9-inch pie plate, then freeze for 15-20 minutes to set.

Beat the softened cream cheese in a large mixing bowl until smooth and creamy. Add the creamy peanut butter, powdered sugar, and vanilla extract, mixing until well combined. In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold half of the whipped cream into the peanut butter mixture, then fold in the remaining whipped cream until combined. Pour this delightful filling into the chilled crust and refrigerate.

Place the chopped semi-sweet chocolate in a heatproof bowl. In a saucepan, heat the heavy cream until it simmers, then pour it over the chocolate. Let it sit for 5 minutes before whisking until smooth. Allow the mixture to cool slightly before pouring it over the peanut butter filling.

Cover the pie loosely with plastic wrap and refrigerate for at least 4-6 hours or overnight. When ready to serve, whip additional heavy cream with powdered sugar and vanilla extract until soft peaks form. Spread or pipe this whipped cream over the pie and garnish as desired.