In the bowl of a food processor, add the peanuts and pulse until roughly chopped. Add cookies and pulse until crushed. Add melted butter and pulse a few times to mix. Press mixture onto the bottom and sides of an ungreased 9 inch pie plate. Bake in preheated oven for 6-8 minutes. Cool crust completely.
Make the Ganache:
Place peanut butter chips and heavy cream in a small microwave-safe bowl, for 1 minute for 50% power, remove from microwave, stir until smooth. Pour into cooled pie crust. Place in refrigerator while you make the Peanut Butter Cream.
Make the Peanut Butter Cream:
In a medium mixing bowl, mix pudding and milk, with an electric mixer on medium speed, for 2 minutes; set aside
In another bowl, mix peanut butter, cream cheese, and condensed milk until smooth. Stir in pudding mixture until it's evenly incorporated. Gently fold in 8 ounces of the Cool Whip; pour into crust. Spread remaining 8 ounces of Cool Whip decoratively over top. Refrigerate 4-6 hours.
When ready to serve, sprinkle outside 2-3 inch diameter with chopped peanuts and serve.