In a large mixing bowl or bowl of a stand mixer, mix together the peanut butter, powdered sugar, butter and vanilla extract until combined. Continue to mix on medium speed for 1 minute, until mixture is smooth. Add the mixture to the Oreo Pie Crust and spread evenly using a spatula or knife. Place in the freezer for at least 10 minutes.

Meanwhile, make the chocolate ganache. Add the chocolate chips and peanut butter to a large heat proof bowl. Warm the heavy whipping cream by adding it to a saucepan and bringing it to a rolling simmer over medium-high heat. Pour the cream over the chocolate chips and peanut butter and let sit for 5 minutes. Then whisk until completely smooth. (If needed microwave for about 15 seconds to smooth out any lumps.) Pour over the peanut butter layer and spread evenly. Then let chill in the fridge for at least an hour or until ready to serve. (Or freeze for 15-20 min.) Keep leftovers in fridge.