Make the crust: Combine the finely crushed chocolate cookies with melted butter until evenly moistened. Press firmly into the bottom and slightly up the sides of a 9-inch pie dish. Refrigerate while preparing the filling
Prepare the peanut butter mixture: Beat the softened cream cheese, peanut butter, and powdered sugar until smooth. Add the vanilla and mix until combined.
Add the marshmallow creme: Beat the marshmallow creme into the peanut butter mixture until smooth and evenly blended.
Whip the cream: In a separate chilled bowl, beat 1 cup of cold heavy cream until stiff peaks form.
Fold the cream into the filling: Gently fold the whipped cream into the peanut butter mixture in two or three additions. Use a spatula and avoid overmixing.
Fill the crust: Spoon the filling into the chilled cookie crust and smooth the top.
Chill: Cover and refrigerate for at least 4 hours, or preferably overnight, until firm
Prepare the topping: Beat the remaining heavy cream, powdered sugar, and vanilla until stiff peaks form.
Decorate and serve: Spread or pipe the whipped cream over the chilled pie. Finish with chopped peanuts, chocolate shavings, or mini chocolate chips.
