Preheat your oven to 350°F (175°C). Combine chocolate cookie crumbs with melted butter and press into a 9-inch pie dish. Bake for 10 minutes, then allow to cool completely.

In a large mixing bowl, blend creamy peanut butter, powdered sugar, and vanilla extract until smooth. Spread over the cooled crust.

Warm heavy cream in a small saucepan until simmering, then pour over chocolate chips in a heatproof bowl. Stir until silky and smooth, then drizzle over the peanut butter layer.

Gently swirl the ganache into the peanut butter filling for marbled patterns. Let the pie sit at room temperature for a few minutes to set.

Cover loosely with plastic wrap and chill in the refrigerator for at least 2 hours.

Add chocolate shavings and whipped cream on top before serving. Slice and enjoy!