Instructions:

• Start by crushing the chocolate sandwich cookies in a food processor or zip-top bag until fine crumbs form. Combine with melted butter.
• Press the cookie mixture firmly into the bottom of a springform pan and refrigerate to set.
• In a large bowl, combine cream cheese, peanut butter, powdered sugar, and vanilla. Beat until smooth.
• Whip the heavy cream in a separate bowl until stiff peaks form. Fold into the peanut butter mixture gently.
• Spoon filling onto the crust, smooth the top, cover, and refrigerate for at least 4 hours.
• Once set, remove from the pan, garnish with hot fudge and whipped cream, slice, and serve.