In a medium bowl, combine the finely crushed chocolate chip cookies and melted butter. Stir until the mixture resembles wet sand. Press firmly into the bottom and up the sides of a 9-inch pie pan. Refrigerate for 15 minutes to set.
In a large bowl, beat together the peanut butter and softened cream cheese until smooth. Add powdered sugar and vanilla, then mix until creamy and well combined.
In a separate bowl, whip the heavy cream until stiff peaks form. Carefully fold the whipped cream into the peanut butter mixture. This step creates a light, mousse-like texture for the filling.
Spread the peanut butter filling evenly over the chilled crust. Smooth the top with a spatula. Sprinkle with mini chocolate chips and chopped peanuts.
Refrigerate the pie for at least 2 hours (or overnight for best results). This allows the filling to firm up and flavors to meld together.
Just before serving, drizzle warm hot fudge sauce over each slice. Serve chilled and enjoy every decadent bite!
