Chocolate Cookie Crumb Crust

1. Prepare a springform pan, pie plate, or cake pan with non-stick baking spray and parchment paper.
2. In a medium mixing bowl, combine all of the crust ingredients together and mix until a sand-like texture is achieved.
3. Pour into the prepared pan and firmly press the mixture down on the bottom and up against the sides with a heavy-bottomed glass or measuring cup. Place in the freezer to chill while the filling is prepared.

Peanut Butter Filling

1. In a stand mixer or large bowl with electric mixers, beat the cream cheese and peanut butter on high for approximately 2-3 minutes or until smooth.
2. Add in the icing sugar and salt and combine until smooth. Set aside.
3. In a stand mixer or large bowl with electric mixers, beat the heavy whipping cream on high until stiff peaks form.
4. Add the whipped cream to the peanut butter cream cheese mixture and gently fold it together with a spatula. Be very gentle while folding to not beat the air out of the whipped cream.
5. Pour the filling into the crust and spread evenly. Top with melted chocolate, chocolate chips, and peanuts if desired. Place in the fridge and allow chilling for a minimum of 6 hours, but preferably overnight. Enjoy!
6. Store leftovers in an airtight container in the fridge for up to 5 days or frozen for up to 6 months.