Crush 24 Oreo cookies in a food processor until fine crumbs. Combine with 5 tablespoons melted unsalted butter in a mixing bowl, blend until it holds together. Press into a 9-inch pie pan and refrigerate.

Blend 8 ounces softened cream cheese and 1 cup creamy peanut butter in a large bowl with an electric mixer until smooth. Gradually sift in 1 cup powdered sugar and mix well. Whip 1 cup heavy whipping cream to soft peaks, then fold into the peanut butter mixture.

Heat 1 cup heavy cream in a saucepan over medium-low heat just until steaming. Remove from heat, add 1 cup dark chocolate chips, stir continuously until glossy and smooth. Mix in 1 tablespoon butter if desired.

Spread creamy peanut butter filling into chilled Oreo crust. Pour chocolate ganache over filling, spreading to cover evenly.

Cover pie with plastic wrap and refrigerate for at least 4 hours or overnight until set.

Garnish with peanut butter cups, crushed peanuts, whipped cream, or chocolate shavings. Slice and serve chilled.