Giant Reeses Peanut Butter Pie: Silky

Instructions:

1. Combine crushed chocolate sandwich cookies and melted butter. Press the mixture firmly into the bottom and up the sides of a 9-inch pie plate or springform pan. Freeze for 10 minutes.
2. Beat softened cream cheese and peanut butter together until smooth, then gradually mix in powdered sugar.
3. In a separate bowl, whip chilled heavy whipping cream until stiff peaks form. Gently fold the whipped cream into the peanut butter mixture using a spatula.
4. Pour the peanut butter filling into the chilled crust and smooth the top.
5. Heat 120ml heavy cream in the microwave until simmering. Pour hot cream over chocolate chips and let sit for 5 minutes, then stir until glossy.
6. Allow ganache to cool to approximately 90°F (32°C) before pouring it over the peanut butter layer.
7. Top with chopped Reese's Peanut Butter Cups and refrigerate for at least 4 hours to set.