To make the crust:
In a food processor, pulse the Oreos until resembling fine crumbs.
Add 20 miniature peanut butter cups and pulse more until resembling fine crumbs.
Add melted butter and pulse until combined.
Press into the bottom of a lightly greased pie dish or 8-9” springform pan.
To make the ganache:
Melt chocolate chips and heavy cream in microwave-safe bowl in microwave in intervals of 30 seconds, stirring between each interval, until completely melted.
Pour approximately 3/4 of the ganache over the crust and spread with a spatula to evenly cover the crust.
Put in freezer for 20 minutes to allow ganache to set before putting the cream cheese filling on top.
To make the filling:
In large bowl with electric mixer, beat the heavy cream until soft peaks form.
In a separate bowl with electric mixer, beat together the cream cheese and powdered sugar until well combined, about 1 minute.
Add peanut butter and vanilla and beat until combined, about 1 minute.
Fold in whipped cream until completely combined.
Evenly spread filling over ganache layer.
Roughly chop the remaining peanut butter cups and sprinkle over peanut butter filling.
Lastly, drizzle with remaining ganache. You will probably need to re-melt the ganache a little so it easily drizzles.
Refrigerate for at least 2 hours, ideally overnight for clean slices.
Serve and enjoy!