Place the chocolate sandwich cookies in a food processor and pulse until they become fine crumbs.

Add the melted butter and pulse until the crumbs are evenly coated and resemble wet sand.

Transfer the crumb mixture to a 9-inch pie dish. Press firmly and evenly across the bottom and slightly up the sides.

Refrigerate the crust for 20–30 minutes while preparing the filling.

In a large bowl, beat the softened cream cheese and peanut butter until smooth and creamy.

Add the powdered sugar and vanilla extract. Beat until fully combined and smooth.

In a separate bowl, beat the cold heavy cream until stiff peaks form. Do not overbeat.

Gently fold the whipped cream into the peanut butter mixture in two or three additions until smooth and fluffy.

Fold in the chopped mini Reese’s Peanut Butter Cups, reserving some for the topping.

Spoon the peanut butter filling into the chilled chocolate cookie crust and spread the top evenly.

Decorate with the remaining chopped or halved Reese’s Peanut Butter Cups. Drizzle with chocolate sauce or melted peanut butter if desired.

Cover and refrigerate for at least 4 hours, or preferably overnight, until firm enough to slice.

Slice with a sharp knife and serve cold. For cleaner slices, wipe the knife between cuts.