Combine the crushed Oreo cookies and melted butter in a medium bowl. Press the mixture firmly into the bottom and up the sides of a 9-inch pie plate. Chill the crust for 15 minutes.
In a large bowl, beat the softened cream cheese until smooth. Add the peanut butter, powdered sugar, and vanilla extract. Beat until fully combined and creamy.
Gently fold in half of the thawed whipped topping until just blended. Spread this filling evenly into the chilled Oreo crust.
Top the filling with the remaining whipped topping, spreading it to cover the surface. Chill the pie for at least 4 hours, or until firm.
To make the ganache, place the chocolate chips in a small, heatproof bowl. Heat the heavy cream in a small saucepan until it just begins to simmer. Pour the hot cream over the chocolate chips. Let stand for 5 minutes, then whisk until smooth.
Pour the chocolate ganache over the chilled pie. Return the pie to the refrigerator for 30 minutes to allow the ganache to set before slicing and serving.
Notes
You can substitute a graham cracker crust if you prefer a different base flavor.
For a richer topping, use mini Reese’s Peanut Butter Cups chopped on top of the ganache.
If you do not have heavy cream, you can use milk, but the chocolate topping will be thinner.