Preparation Steps

• Place Oreo cookies in a food processor and blend at high speed until finely chopped. Slowly add melted butter while blending until crumbs pull away from the sides.
• Press the cookie crumb mixture firmly into the bottom and up the sides of a 9-inch pie plate. Freeze while preparing the filling.
• Put chopped semi-sweet chocolate into a heat-proof bowl and set aside.
• Heat heavy whipping cream and 1 tablespoon of butter over medium-low heat until cream simmers and butter melts, without boiling.
• Pour hot cream mixture over chocolate and let sit for 2 minutes, then stir until smooth. Refrigerate about 30 minutes.
• In a large bowl, beat softened cream cheese, peanut butter, and granulated sugar together until well combined.
• Fold in thawed Cool Whip gently until just mixed. Spread filling evenly into frozen Oreo crust.
• Chill pie in refrigerator for 30 minutes. Pour slightly thickened ganache over filling and smooth or swirl with back of spoon.
• Refrigerate pie for at least 2 more hours or until set. Serve chilled.