Preheat the oven to 375°F.
Combine chocolate and butter, microwave in 20-second intervals stirring until melted and combined.
Stir in cookie crumbs and press into a 9-inch springform pan. Spread mixture evenly over the bottom and 1 1/2 inches up the side.
Bake for 10 minutes, set aside to cool.
PEANUT BUTTER FILLING
8 ounces cream cheese, softened
1 cup smooth peanut butter
1/2 cup granulated sugar
2 teaspoons pure vanilla extract
1 cup heavy whipping cream, chilled
3/4 cup salted roasted peanuts, chopped
Beat cream cheese, peanut butter, sugar and vanilla until blended.
Whip cream until firm. Fold one-third of the whipped cream into peanut butter mixture.
Fold in remaining whipped cream.
Spoon filling into cooled crust and chill at least 2 hours or overnight.
4 ounces semisweet chocolate, chopped
1/2 cup heavy whipped cream
Combine chocolate and heavy cream, microwave in 20-second intervals, stirring until well combined.
Cool until slightly warmer than room temperature.
Spread chocolate over chilled peanut butter filling, refrigerate 30 minutes or until firm.
Garnish with peanuts.