In a mixing bowl, combine the crushed chocolate sandwich cookies with the melted butter. Stir until the texture resembles wet sand.

Press about one tablespoon of the mixture into each cavity of a mini muffin tin or silicone mold. Use your fingers or the back of a spoon to press firmly and create a crust base. Refrigerate while preparing the filling.

In a large bowl, beat the softened cream cheese with peanut butter until smooth and creamy.

Slowly add powdered sugar and vanilla extract. Continue beating until fully incorporated and fluffy.

In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the peanut butter mixture using a spatula until fully combined.

Transfer the peanut butter filling into a piping bag and fill each crust to the top. Smooth the tops using a small spatula. Refrigerate the pies for at least 2 hours.

Just before serving, prepare the chocolate ganache by microwaving the chocolate chips and 1/2 cup heavy cream in 30-second intervals until smooth, stirring after each interval.

Spoon about one teaspoon of ganache over each mini pie and sprinkle with chopped roasted peanuts.

Chill again for 15 minutes to set the ganache, or serve immediately if desired.