Make the ganache:

Cup of Yum
1. In a large microwave safe bowl, heat the heavy whipping cream for about 1 minute. Check it and heat for another 30 seconds to 1 minute until it is very hot, but not boiling.
2. Pour the chocolate chips into the heavy cream. Allow the mixture to sit for 3-4 minutes. Then stir the chocolate chips and heavy cream until the chocolate is completely melted and smooth. Set aside.

Make the crust:

1. In a blender or food processor blend the nutter butters and chocolate oreos separately until they are a fine sand consistency. Place them in separate small bowls and add 3 tablespoons of melted butter to each. Mix them until they are a loose, butter coated crumbs.
2. Place random spoonfuls of each cookie mixture around a 9 inch pie plate. Press the crust into an even layer along the bottom and up the sides of the pie plate. You can use the bottom of a measuring cup to make the crust packed and even. Place the crust in your freezer while you prepare the pie filling.

Make the filling:

1. In a large bowl, use a hand mixer to mix the peanut butter, whipped cream cheese and powdered sugar until very smooth.
2. Then fold in the Cool Whip a hand mixer on low speed or a rubber spatula. Be careful not to over mix this so the Cool Whip doesn't lose its fluffiness.

Assemble the pie:

1. Spread the peanut butter mixture over the cookie crust in an even layer.
2. Pour the chocolate mixture (it should be somewhat cooled by this point) over the top of the peanut butter filling and smooth it out in an even layer using an offset spatula or the back side of a spoon.
3. Before the chocolate topping has set, sprinkle chopped Reese's cups over the top of the pie.
4. Refrigerate the pie for at least 3 hours before serving. Store leftovers in an airtight container in the refrigerator.