1. Crush the chocolate sandwich cookies into fine crumbs using a food processor or a rolling pin.

2. Mix the cookie crumbs with melted butter until evenly combined.

3. Press the mixture firmly into the bottom and sides of a 9-inch pie dish. Freeze while preparing the filling.

4. Heat 1/2 cup heavy cream until just steaming. Pour over chocolate chips and let sit for 3 minutes. Stir until smooth.

5. Pour half of the ganache into the chilled crust and place back in the fridge to set.

6. In a mixing bowl, whip peanut butter, powdered sugar, vanilla, and 1/4 cup heavy cream until fluffy.

7. In a separate bowl, whip the remaining 1/4 cup of heavy cream until soft peaks form.

8. Gently fold whipped cream into the peanut butter mixture until smooth and airy.

9. Spoon dollops of the peanut butter filling over the ganache layer, then pour remaining ganache on top.

10. Use a knife or skewer to swirl the layers gently to create a marbled effect.

11. Chill the pie in the fridge for at least 4 hours, preferably overnight.

12. Slice using a warm knife, garnish as desired, and serve chilled.