Instructions

• In a medium bowl, combine the Oreo crumbs, pinch of salt, and melted butter. Toss with a fork until the crumbs are evenly moistened. Press the mixture firmly into the bottom and about 1 inch up the sides of a 9-inch springform pan. Place the pan in the freezer for 10 minutes.
• Place the 4 ounces semisweet chocolate chips in a small heatproof bowl. In a small saucepan over medium-high heat, bring the ½ cup heavy cream to a full boil. Immediately pour the hot cream over the chocolate chips, let sit 1 minute, then stir with a rubber spatula until completely smooth and glossy.
• Pour the chocolate mixture over the bottom of the chilled crust, tilting the pan or spreading with an offset spatula so it covers the entire bottom. Evenly sprinkle the ¼ cup chopped peanuts over the chocolate. Transfer the pan to the refrigerator while you prepare the filling and whipped cream (allow the chocolate to set, about 10 minutes).
• Using an electric mixer with the whisk attachment, whip the 1 cup heavy cream on medium-high speed until stiff peaks form. Transfer the whipped cream to a medium bowl and refrigerate until needed.
• Using an electric mixer with the paddle attachment (or regular beaters), beat the 8 ounces cream cheese and 1 cup creamy peanut butter on medium speed until light and fluffy. Reduce the speed to low and gradually add the 1 cup powdered sugar until incorporated. Scrape down the sides of the bowl, then beat on medium speed for about 30 seconds.
• Add the 14 oz can sweetened condensed milk, 1 teaspoon vanilla extract, and 1 teaspoon lemon juice to the peanut butter mixture. Beat on medium speed until the mixture is smooth and fully combined.
• Use a rubber spatula to stir about one-third of the whipped cream into the peanut butter mixture to lighten it. Then very gently fold in the remaining whipped cream until no streaks remain and the filling is uniform.
• Pour the filling into the prepared crust and smooth the top with a spatula. Cover loosely and return the pie to the refrigerator while you melt the drizzle chocolate.
• Place the ⅓ cup semisweet chocolate chips and 1 teaspoon vegetable shortening in a microwave-safe bowl. Microwave at 50% power in 30-second bursts, stirring after each burst, until the chocolate is completely melted and smooth.
• Drizzle the melted chocolate over the top of the pie using a spoon or a pastry bag. Return the pie to the refrigerator.
• Refrigerate the pie for at least 3 hours (or overnight) until set before serving. Store leftovers in the refrigerator.