Make the chocolate crust: The oven will be preheated to 375°F. In a medium bowl microwavable safe, melt the butter over the range. Melt added chocolate in last, and merge with melty. Remove the bowl from the microwave (adding another 20 to 30 seconds) and sprinkling the cookie crumbs, blend until all is evenly combined. Press the tart crumbs evenly onto the edges and bottom of a 10-inch tart pan with a removable bottom and carefully spread the rest of the dough to cover the sides and base (see note below). The crust should be baked for 10 minutes only and put out to cool on a rack.

Meanwhile, make the peanut butter filling: In an electric mixer bowl, use its beaters to stir the cream cheese with the peanut butter and the sugar and the vanilla extract on medium speed until they are well-blended, several minutes later. In a another larger bowl also using an electric mixer whip the cream until soft peaks form. Add to the ingredients a virtually a third whipped cream then blend all the mixture together on low speed. Remove the last whipping cream and use a large rubber spatula to fold until the whole mixture reaches uniformity. With the aid of a small spoon, place the filling in the crust, leveling the surface. Cover and refrigerate, about 1 hour uncovered.

Make the chocolate topping: To melt the chocolate, combine it with the heavy cream in a microwave safe medium bowl, and heat at high power at 20 seconds intervals until the chocolate is almost combined with the hot cream. Ask to bring the cream to a boil and stir until well blended. Then, let it cool until barely warm and occasionally stir. Spread the thin layer of chocolate over the line of chilled peanut butter filling and sprinkle chopped peanuts to give a ring Of peanuts along the edges of the pie. You have to chill around 3 hours so you can make it covered or not, in the fridge preferably.

To serve: Bring down the rim from the tray by delicately pushing from the bottom up, while both hands are holding the rim up. (I will do this either by using a pie dish with a springform or by first removing the springform ring if I have used one.) Use a thin knife to loosen the crust before removing the springform ring, if I use springform. Perform a brief wipe of knife after each separation.Serve chilled.

Make-Ahead Instructions: It is a pie that can be made a day prior, then cover it and put it in the refrigerator until this is ready for service.