Crush the chocolate sandwich cookies into fine crumbs. Combine them with melted butter until evenly moistened.
Press the mixture firmly into the bottom and slightly up the sides of a 9-inch pie dish. Refrigerate for 20 minutes.
Beat the softened cream cheese, peanut butter, powdered sugar, and vanilla until smooth and creamy.
In a separate bowl, whip 1 cup of cold heavy cream until soft peaks form.
Gently fold the whipped cream into the peanut butter mixture until smooth and fluffy.
Arrange the sliced bananas over the chilled crust.
Spoon the peanut butter filling over the bananas and smooth the surface.
Cover and refrigerate for at least 4 hours, preferably overnight.
Before serving, whip the remaining heavy cream with powdered sugar until soft to medium peaks form
Spread or pipe the whipped cream over the pie. Add fresh banana slices, a drizzle of warmed peanut butter, and chopped peanuts if desired.
Slice with a sharp knife and serve chilled.
