Process cookies and sugar through a food processor until finely ground.
Add the butter and pulse until moistened.
Use the bottom of a flat bottomed measuring cup to press the crust mixture into the bottom and sides of a 9-inch pie plate.
Bake for 10-12 minutes. Cool completely on a wire rack.
Filling
Using a stand mixer with the whisk attachment, beat heavy cream until stiff peaks form. Set aside in a separate bowl.
Using the stand mixer again with the whisk attachment, mix cream cheese and peanut butter until incredibly smooth and fluffy.
Add in vanilla and mix.
Add powdered sugar until everything is mixed together.
Add the whipped cream that was made earlier and mix until fully incorporated. Remember to scrape the sides and bottom of the bowl so that everything is mixed.
Pour peanut butter mixture into the prepared pie shell and freeze for 3 hours.
Ganache
Gently heat the heavy cream on the stove over medium heat until almost boiling.
Immediately remove from heat and pour over chopped chocolate and allow to sit, undisturbed, for about 5 minutes.
Stir to combine until it becomes smooth.
Allow mixture to cool to a warm and pour over top of pie.