Step 1

Let 8 ounces cream cheese sit out at room temperature to soften while you make the crust.

Step 2

Make the crust: Melt 6 tablespoons unsalted butter. Place 9 ounces chocolate wafer cookies (about in a food processor fitted with the blade attachment. Process until finely ground. Add the butter, 1/2 teaspoon vanilla extract, and 1/4 teaspoon kosher salt, and process until combined.

Step 3

Transfer the crumbs to a 9-inch pie plate. Press the crumbs evenly into the bottom and up the sides. Freeze while you make the filling.

Step 4

Make the filling: Wipe out the food processor. Add the cream cheese and process until smooth. Add 1 1/3 cups creamy peanut butter, 1 cup plus 2 tablespoons packed dark brown sugar, and 1/2 teaspoon kosher salt, and process until smooth. Add 1 1/3 cups cold heavy cream and 1 tablespoon vanilla extract, and process until smooth and thick.

Step 5

Pour the filling into the crust, then spread it into an even layer. Refrigerate at least 4 hours or overnight.

Step 6

Make the whipped cream: Place 2 cups cold heavy cream, 1/3 cup powdered sugar, 1/4 cup Dutch process cocoa powder, and 1/2 teaspoon vanilla extract in a clean food processor fitted with the blade attachment. Process until smooth and soft peaks form, 15 to 30 seconds.

Step 7

Decoratively spread the whipped cream over the pie. Sprinkle with chopped roasted, salted peanuts and serve.