Prep the crust. Crush the chocolate chip cookies into fine crumbs using a food processor or a sealed bag and rolling pin. Stir in the melted butter, sugar, and a pinch of salt until the mixture looks like damp sand.

Form and set the crust. Press the crumb mixture firmly into a 9-inch pie dish, going up the sides. Use a flat-bottomed glass to compact it well. Bake at 350°F (175°C) for 8–10 minutes, or chill for 20 minutes if you prefer a no-bake crust. Let cool completely.

Beat the cream cheese. In a large bowl, beat the softened cream cheese with a hand mixer until smooth, about 1–2 minutes. Scrape the bowl as needed.

Add peanut butter and sugar. Mix in the peanut butter, powdered sugar, vanilla, and salt. Beat until creamy and fully combined. It should be thick and smooth.

Whip the cream. In a separate bowl, whip the heavy cream to stiff peaks. Don’t overbeat—stop when it holds peaks that stand up. If using whipped topping, skip this step.

Fold to lighten the filling. Gently fold the whipped cream into the peanut butter mixture in two additions. Keep it light and airy; don’t stir vigorously.

Fill the crust. Spoon the filling into the cooled crust and smooth the top with a spatula. The filling should mound slightly in the center.

Chill to set. Cover and refrigerate for at least 4 hours, ideally overnight. The longer chill gives cleaner slices and a better texture.

Add toppings. Right before serving, sprinkle mini chocolate chips on top and drizzle with chocolate. Add crushed peanuts or cookie crumbs for crunch.

Slice and serve. Use a warm, dry knife for clean slices. Wipe between cuts for neat edges.