Cup of Yum
1. Preheat the oven to 400°F/ 200°C.

Cookie crust:

1. Food processor: Place the soft butter and the wafer chocolate cookies in the food processor and process until the mixture comes together and resembles wet sand.
2. Without a food processor: Melt the butter in a small pan. Place the cookies in a freezer bag (Ziploc bag) and crush them with a rolling pin. Mix with the melted butter.
3. Press the crumbs into the pie dish or springform.
4. Bake for 10 minutes and let cool completely.

Peanut butter and cream cheese filling:

1. Whip the heavy cream until soft peaks form, don’t overbeat it.
2. Mix the cream cheese, peanut butter, sugar, and vanilla extract until smooth (no lumps).
3. Fold the whipped cream into the mixture.
4. Refrigerate: Pour the filling into the baked and cooled pie shell, sprinkle lightly with salt, and refrigerate until set for at least 4 hours or overnight.
5. Once set, transfer the pie to a wire rack placed on a baking sheet lined with parchment paper. When you pour the ganache on top, the drops will fall on the paper, making cleaning easier.If you made the pie in a pie dish, leave it in the dish and serve it directly from the pie dish.

Topping:

1. Chop the chocolate and place it into a small bowl (Note 4).
2. Ganache: Bring the heavy cream to a soft boil and pour immediately over the chocolate. Let sit for 2 minutes, then stir thoroughly until the chocolate is completely melted.
3. Decorate pie: Pour the ganache over the pie and refrigerate the pie until just firm, about 10 -15 minutes. Sprinkle with the chopped peanuts and the grated chocolate (or chocolate swirls).
4. Refrigerate: Carefully transfer the pie onto a serving platter and refrigerate again until ready to serve.