1) Add chocolate cookies to the bowl of a food processor and process until crumbs form.
2) Add cookie crumbs to a small bowl and combine with melted butter, mix well.
3) Firmly press the mixture into the base of a pie pan or spring form pan. Press the mixture about 1-inch up the sides of the pan.
4) Melt the chocolate in the microwave: Place the chopped chocolate into a microwave-safe bowl, but reserve 1 tablespoon to add at the end. Place the bowl into the microwave for 20 seconds. Stir, then put it back into the microwave for another 20 seconds and stir again. Continue to heat then stir until the chocolate is just melted, now add the reserved chocolate from earlier and stir until it is completely smooth.
5) Pour melted chocolate over the bottom of the cookie crust and spread into an even layer. Sprinkle chopped peanuts over the chocolate then place the pan into the refrigerator while preparing the filling.
6) Pour heavy cream into a large bowl and whip, either with a hand mixer or stand mixer until soft peaks form. Place whipped cream into the refrigerator.
7) Add cream cheese and peanut butter to a large bowl, beat on medium speed until combined. Next, add condensed milk and beat until incorporated then, slowly add confectioner's sugar until incorporated. Add vanilla extract and lemon juice and increase speed to medium high, beat until filling is smooth.
8) Stir 1/3 of the reserved whipped cream into the filling. Fold in the remaining whipped cream.
9) Pour filling into prepared pie pan/dish, smooth the top and sprinkle with additional chocolate or peanuts. Refrigerate for at least 3 hours before serving.
