Place chocolate cookies in a food processor and pulse to fine crumbs, or put them in a large zip-top bag and crush with a rolling pin.

Stir crumbs with melted butter until evenly moistened. Press the mixture firmly into the bottom and up the sides of a 9-inch pie plate (or tart pan). Use the bottom of a measuring cup to compact it well.

Chill the crust in the fridge while you make the filling (15 minutes is great; you can also freeze it for 10 minutes if you’re impatient).

In a large bowl, beat the cream cheese until smooth and creamy.

Add the peanut butter and mix until fully combined and fluffy. Add powdered sugar, vanilla, and a pinch of salt; mix again until smooth. Taste and adjust salt/sweetness as needed.

In a separate bowl, whip the cold heavy cream to soft peaks. Gently fold about one-third of the whipped cream into the peanut butter mixture to lighten it, then fold in the remaining whipped cream until the filling is airy and evenly mixed. Avoid overmixing to keep it light.

Spoon the peanut butter filling into the chilled crust, smoothing the top with a spatula. Refrigerate for at least 1 hour to set (overnight is even better).

Place chopped chocolate in a heatproof bowl.

Heat the 3/4 cup heavy cream in a small saucepan until it just begins to simmer (don’t boil). Pour cream over the chopped chocolate and let sit for 1 minute, then stir gently until the chocolate melts and becomes glossy.

Stir in corn syrup or honey if using for extra shine.

Let the ganache cool slightly so it’s pourable but not hot. Pour over the chilled peanut butter layer and spread evenly.

Chill the assembled pie for another 30 minutes to set the ganache. Before serving, scatter chopped roasted peanuts, a light sprinkle of sea salt, or shave some chocolate on top. Add whipped cream rosettes for an extra pretty finish.

Use a hot, clean knife (dip in hot water and wipe dry between slices) for neat pieces. Serve chilled.