Stir cookie crumbs and melted butter until evenly moistened. Press firmly into the bottom of a 9x13 inch pan using the bottom of a measuring cup to create an even layer. Refrigerate while making the filling.

Beat cream cheese and peanut butter together until completely smooth and fluffy, about 3 minutes. Add powdered sugar and beat until incorporated, scraping down the bowl as needed.

In a separate bowl, whip heavy cream to stiff peaks. Gently fold into the peanut butter mixture in two additions until no streaks remain. Spread evenly over the chilled crust.

Heat heavy cream in a small saucepan until steaming and just beginning to bubble around the edges. Pour over chocolate chips in a heatproof bowl. Let stand 2 minutes, then stir until smooth. Add butter and stir until glossy.

Pour ganache over the peanut butter layer, tilting the pan to spread evenly. Refrigerate at least 2 hours until set, or overnight for cleanest slices. Let sit at room temperature 10 minutes before cutting.