Oreo Crust: Add Oreos to a food processor and pulse until you have fine crumbs. Add the melted butter to the food processor and pulse a couple more times to combine. (If your food processor is not big enough you can do this in two batches or mix in a small bowl). Press into a 9 inch pie pan and place crust in the freezer for 10 minutes to set.
Peanut Butter Filling: In a stand mixer fitted with the paddle attachment cream butter and peanut butter until smooth. Add in powdered sugar and vanilla and beat on low speed until incorporated. Spoon the peanut butter mixture into the crust. Place in the refrigerator while you are working on your ganache.
Chocolate Ganache: Add chocolate chips, peanut butter and heavy cream to a microwave safe bowl. Heat in 15 second intervals until fully melted. Allow the ganache to cool for about 2-3 minutes. Pour and spread ontop of the peanut butter layer. Place back in the refrigerator for at least 1 hours to set.