Preheat your oven to 350°F (175°C). In a mixing bowl, combine crushed chocolate cookies with melted unsalted butter until well-blended. Press this mixture firmly into the bottom and up the sides of a pie dish to form a sturdy crust. Bake for about 10 minutes, until set, and then allow it to cool completely on a wire rack.

In a separate mixing bowl, blend 1 cup of creamy peanut butter with 3/4 cup of powdered sugar and 1 teaspoon of vanilla extract. Use an electric mixer on medium speed until the mixture is smooth and creamy, about 2–3 minutes.

In a small saucepan over medium heat, combine 1 cup of chocolate chips with 3/4 cup of heavy cream. Stir constantly until the chocolate melts and the mixture becomes smooth and glossy—this should take about 3–5 minutes.

Once the chocolate cookie crust has cooled, pour the creamy peanut butter filling into the crust, spreading it evenly with a spatula. Drizzle the ganache generously over the peanut butter filling, allowing it to flow down the sides.

Refrigerate the assembled Decadent Chocolate Peanut Butter Swirl Pie for at least 2 hours, or until the filling is firm and set.

Before serving, you can top the pie with chocolate shavings for an elegant finish. Use a sharp knife to slice and serve the pie chilled.