1 1/2 cups chocolate cookies
3 tablespoons butter, melted
5 ounces finely chopped chocolate or semi-sweet chocolate chips
1/4 cup chopped peanuts, optional
1 cup heavy cream
8 ounces cream cheese
1 cup creamy-style peanut butter
1 cup confectioner’s sugar
1 – 14 ounce can sweetened condensed milk
1 teaspoon vanilla extract
1 teaspoon freshly squeezed lemon juice
Place chocolate cookies in the bowl of a food processor and pulse until they are fine crumbs. Move to a bowl and combine with melted butter, mixing together completely. Press mixture into the bottom and 1-inch up the sides of a 9-inch pie plate or 9-inch springform pan. If you use a pie plate, you will have leftover filling.
Melt the chocolate in a double boiler. Pour over the cookie crust and spread to the edges. If using chopped peanuts, sprinkle over melted chocolate. Place pan in the refrigerator while preparing the filling.
Pour heavy cream into the bowl of a stand mixer and whip until stiff peaks form. Transfer to a small bowl and store in the refrigerator until ready to use. Place the cream cheese and peanut butter in a clean mixer bowl and beat on medium speed until light and fluffy. Reduce speed to low and slowly add confectioner’s sugar. Add the sweetened condensed milk, vanilla extract, and lemon juice. Increase speed to medium and continue to beat until all ingredients and combined and filling is smooth.
Stir in 1/3 of the whipped cream into the filling mixture to lighten the batter. Fold in the remaining whipped cream with a rubber spatula. Pour the filling into the prepared pie plate (or springform pan). Top with additional melted chocolate, whipped cream, and refrigerate for at least 3 hours, or overnight, before serving.