Crust:
2 Oreo crusts or other graham cracker crust
Ganache:
1/4 Cup heavy cream
2 oz semisweet chocolate chips
Filling:
5 oz cream cheese
1 1/2 cups sifted confectioners' sugar
1/3 cup milk
1 1/2 smooth peanut butter
1 Tablespoon vanilla extract
2 cups chilled heavy cream
1. Prepare Ganache: Bring 1/4 cup heavy cream to a boil in a small pan over medium-high heat, or microwave for 2 minutes (careful if boils over quickly) and pose over chocolate chips. Whisk together until smooth. Pour into pie shell and spread evenly over bottom. Refrigerate.
2. Prepare Filling: In a large mixing bowl, with an electric mixer set on high, whip cream cheese and sugar until smooth. Add milk, peanut butter, and vanilla. Beat until well mixes.
3. In a separate bowl, whip chilled cream until stiff and fold into peanut butter mixture. Spoon gently into chilled crust and smooth out. Refrigerate for at least 4 hours.
4. Garnish with chocolate shavings, crushed peanuts, whipped cream, or extra ganache and serve.
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