Preheat the oven to 350 degrees F. Add the cookies to a food processor and process until they're fine crumbs. Pour the melted butter over the top and pulse to combine. Press the mixture into a pie pan and bake until set, 5 to 7 minutes. Remove from the oven and allow to cool completely.
For the filling:
Whip all of the heavy cream until soft peaks form. Divide the mixture in half.
Beat the peanut butter with the cream cheese until smooth. Add the powdered sugar and beat until smooth. Add in half of the whipped and beat until smooth, scraping the sides as needed. Pour the filling into the crust, evening out the top with a knife or spatula. Chill for at least an hour before serving.
Top with dollops of the whipped cream that you previously made and chocolate shavings. Serve as needed.
Notes
I highly recommend making fresh whipped cream to top this pie.