Chocolate Peanut Butter Pie

Don't even begin to contemplate how many calories this has in it, just enjoy!

Crust:
16 oreo cookies
2 tbsp. unsalted butter, melted

Combine cookies and butter in food processor until sandy.  Press into pie plate.  Preheat oven to 350 degrees.  Place crust in refrigerator for 20 minutes, then bake for 10 minutes.  Set aside to cool.

Peanut Butter Filling:
1 cup whipping cream
8 oz. cream cheese, softened
14 oz. sweetened condensed milk
1 cup creamy peanut butter
2 tsp. vanilla extract

Beat whipping cream until stiff peaks form and set aside.  Beat together cream cheese, peanut butter, condensed milk and vanilla until fluffy.  Fold in whipping cream.  Spoon into oreo crust.  Freeze 3 hours, or until firm.

Chocolate Ganache:
8 oz. semi-sweet (or bittersweet) chocolate
1 cup whipping cream
2 tbsp. corn syrup

Soften choclate and whipping cream together in microwave.  Stir until melted.  Add corn syrup.  Pour over frozen peanut butter layer.  Refrigerate until firm.