Chocolate Peanut Butter Pie for 12 Slices

Instructions:

1. Combine Oreo crumbs and melted butter in a bowl until the mixture resembles wet sand. Press firmly into the bottom and up the sides of a 9-inch pie plate. Bake at 350°F (175°C) for 8-10 minutes to set, then cool completely.
2. Beat softened cream cheese and peanut butter until smooth. Gradually mix in powdered sugar and dry instant pudding mix on low speed until incorporated.
3. In a separate chilled bowl, whip 1.5 cups of heavy cream until stiff peaks form. Gently fold the whipped cream into the peanut butter mixture until no white streaks remain. Pour into the cooled crust and smooth the top.
4. Place chopped chocolate in a bowl. Heat 0.5 cup of heavy cream until it begins to simmer. Pour hot cream over chocolate and let sit for 5 minutes. Whisk from the center outward until a glossy emulsion forms, then pour over the peanut butter layer.
5. Refrigerate for at least 4 hours. Garnish with crushed peanuts and optional peanut butter cups before serving.