Chocolate Peanut Butter Pie with Cookie Crust for 12 Servings

Instructions:

1. Pulverize the cookies in a food processor until they resemble fine sand. Drizzle in the melted butter and salt, pulsing until the mixture looks like wet soil.
2. Press the cookie mixture firmly into the bottom and up the sides of a 9-inch pie plate. Use the bottom of a measuring cup to pack it tightly and evenly.
3. In a large bowl, beat the softened cream cheese and peanut butter with an electric mixer until smooth. Sift in the powdered sugar and add vanilla extract, mixing until combined.
4. In a separate chilled bowl, whip 1/2 cup of heavy cream to stiff peaks. Gently fold the whipped cream into the peanut butter mixture to create a light mousse.
5. Spread the peanut butter filling evenly over the cookie crust. Smooth the top with an offset spatula.
6. Prepare the ganache: Place chocolate chips in a heat-proof bowl. Heat 2/3 cup heavy cream until just simmering, then pour over the chocolate. Let sit for 2 minutes, add corn syrup, and stir until glossy and smooth.
7. Pour the ganache over the peanut butter layer, tilting the pan to cover the surface evenly. Refrigerate for at least 4 hours until fully set.