• Place Oreos into a food processor and blend until its a fine crumb (or crush with a food hammer)
• Mix Oreo crumbs and melted butter in a bowl. Pour into a greased 9 or 10in pie pan and press the mixture down evenly into the bottom and sides of the pan.
• Place crust into the fridge until ready to use.

For the Filling:

• In a large mixing bowl, combine the peanut butter and cream cheese with a mixer, until well blended. Stir in the powdered sugar.
• Fold the cool whip into the mixture until all mixed in and creamy. 
• Spread mixture into the prepared crust and place back into the fridge till needed.

For the Chocolate Ganache:

• Heat the heavy cream in the microwave for about 1 minute until hot.
• Pour hot cream over the chocolate chips. Allow to sit for about 2-3 minutes. Whisk together till smooth and creamy.
•  Allow mixture to set for about 5 minutes.
• Pour chocolate ganache over the peanut butter layer.
• Arrange chopped peanut butter cups all around the edges of the pie, or the entire top, however you want.
• Cover the pie carefully with foil and return to the fridge or freezer for at least 2 hours.
• Slice when ready and serve. (If removing pie from the freezer, let it sit at room temperature for a few minutes to make slicing easier)
• Cover any leftovers and store in fridge or freezer.