In a small bowl, combine cookie crumbs and sugar. Gradually mix in the melted butter until the mixture resembles damp sand and sticks to the side of the bowl when pressed with a spoon. You may not need all of the butter.

Press the mixture into the bottom and up the sides of a standard 9 inch pie plate. Store in the fridge until the filling is ready.

Spoon the peanut butter mixture into the prepared chilled crust and return to the fridge until the topping is ready.

In a small microwave safe bowl, combine the chocolate chips and heavy cream. Heat for 30 seconds, then in 10 second intervals (no more than a total of 60 seconds). When some of the chocolate chips become soft and begin to melt, remove from the microwave and stir gently until the cream and chocolate combine completely. This may take a minute or two of stirring. *If you overheat the chocolate and it becomes stiff or you notice hard chunks, there isn’t any saving it. Just start with a new batch and try again:-)

Pour the chocolate ganache evenly on top of the peanut butter filling and garnish with a sprinkle of chopped peanuts. Return the pie to the fridge to chill through until ready to eat! The pie can be made a day ahead if desired.