Instructions

• Make the crust: In a medium bowl, combine 8 ounces (226.8 g) Oreo crumbs, a pinch of salt, and 4 tablespoons melted unsalted butter. Toss with a fork until evenly moistened. Press the mixture into the bottom and about 1 inch up the sides of a 9-inch springform pan. Place the pan in the freezer for 10 minutes.
• Make the chocolate layer (ganache): Put 4 ounces (113.4 g) semisweet chocolate chips in a small bowl. Heat ½ cup (119 ml) heavy cream in a small saucepan over medium-high heat until it comes to a full boil. Pour the hot cream over the chocolate chips, let sit 1 minute, then stir gently until completely smooth and glossy. Pour the ganache over the chilled crust, tilting the pan or using an offset spatula to spread it evenly. Sprinkle ¼ cup (36.5 g) chopped peanuts over the ganache. Transfer the pan to the refrigerator while you prepare the filling.
• Whip the cream: In a chilled medium bowl, use an electric mixer with the whisk attachment to whip 1 cup (238 ml) heavy cream on medium-high speed until stiff peaks form. Transfer the whipped cream to a separate bowl and keep it chilled in the refrigerator until needed.
• Make the peanut butter filling base: Using an electric mixer with the paddle attachment (or regular beaters), beat 8 ounces (226.8 g) cream cheese and 1 cup (258 g) creamy peanut butter on medium speed until light and fluffy. Reduce the mixer speed to low and gradually add 1 cup (120 g) powdered sugar, mixing until incorporated. Scrape down the sides of the bowl, then beat on medium speed about 30 seconds. Add a 14-ounce (396.89 ml) can sweetened condensed milk, 1 teaspoon vanilla extract, and 1 teaspoon lemon juice; beat on medium until smooth and fully combined.
• Fold in whipped cream: Use a rubber spatula to stir about one-third of the whipped cream into the peanut butter mixture to lighten it. Then very gently fold in the remaining whipped cream until no streaks remain and the mixture is uniform.
• Assemble the pie: Pour the filling into the prepared crust and smooth the top with a spatula.
• Make and add the drizzle: In a microwave-safe bowl, combine 1/3 cup (60 g) semisweet chocolate chips and 1 teaspoon vegetable shortening. Microwave at 50% power in 30-second bursts, stirring after each burst, until the chocolate is completely melted and smooth. Use a spoon or a pastry bag to drizzle the melted chocolate over the top of the pie.
• Chill to set: Refrigerate the pie for at least 3 hours (or overnight) until firm.
• Serve and store: Remove the springform ring before slicing if desired. Serve chilled. Store leftovers in the refrigerator.