1. Crush the chocolate cookies into fine crumbs using a food processor. Mix in melted butter. Press the mixture into the bottom and sides of a 9-inch springform pan. Refrigerate for 30 minutes.

2. In a chilled bowl, whip the heavy cream until stiff peaks form. Set aside.

3. In a separate bowl, beat cream cheese until smooth. Add peanut butter, powdered sugar, and vanilla extract. Beat until creamy and well combined.

4. Gently fold whipped cream into the peanut butter mixture, keeping the filling light and airy.

5. Spoon the filling into the chilled crust and smooth the top. Refrigerate for at least 2 hours.

6. Melt the chocolate chips and the additional peanut butter in separate microwave-safe bowls. Pour melted chocolate over the top, then dollop the melted peanut butter. Swirl with a skewer or knife.

7. Chill again for at least 1 hour, or until topping is set. Slice and serve cold with a warm knife.