1 package of organic oreo type cookies. (Or Arrowroot cookies for a Gluten Free version)
Put enough cookies in the blender to equal about 1 1/2 cups. (If using Arrowroot cookies add some melted butter, enough to hold together and then press in the pie plate.)
Use the whole cookie! The white filling actually helps hold it all together when you mash it in the pie plate. Now dump the crumbs in a 9" pie plate and spread it out with your fingers.
8 oz light cream cheese (softened)
3/4 c. granulated sugar
1 c. creamy peanut butter
2 tbsp butter, very soft
8 oz whipping cream
1 tbsp vanilla
3 oz dark chocolate chips
1 1/2 tbsp butter
1/2 tbsp oil (I used coconut oil)
1/8 cup chopped peanuts
1/8 cup mini semi-sweet chocolate chips
For best whipping, chill your bowl, beaters and whipping cream in the freezer for 15 minutes. Whip cream at high speed until soft peaks form, add vanilla and whip until firm peaks form. DO NOT over whip, or you will have butter and buttermilk! :) Set aside
In a separate bowl, beat cream cheese, peanut butter, and butter. Slowly add sugar while mixing at med-low speed. Beat in 1/3 of whipped cream. By hand, fold in remaining whipped cream. Spread in crust in chill well.
For topping, melt chocolate, butter and oil in a double boiler, or over VERY low heat. Put in a zippy bag and snip off one corner. Drizzle in a criss-cross fashion over pie in several directions. Sprinkle top of pie with nuts and chips. Chill until ready to serve.