Cookie Crust
1 pouch (17.5 oz) Betty Crocker™ double chocolate chunk cookie mix
Butter, water and egg called for on cookie mix pouch
1/4 cup butter, melted
Filling
4 oz (from 8-oz package) cream cheese, softened
1/4 cup butter, softened
3/4 cup creamy peanut butter
2 cups powdered sugar
2 tablespoons heavy whipping cream
Topping
1/4 cup semisweet chocolate chips
2 tablespoons heavy whipping cream
Heat oven to 375°F. Make and bake 36 cookies as directed on pouch. Cool completely, at least 30 minutes. Store 20 cookies in airtight container for another use.
Heat oven to 350°F. Spray 9-inch glass pie plate with cooking spray.
In food processor, process half of the remaining 16 cookies to fine crumbs. Remove to medium bowl. Process second half of remaining cookies to fine crumbs; add to bowl. Stir in 1/4 cup melted butter until well blended. Press very firmly in bottom and up side of pie plate. Bake 9 to 11 minutes or until crust is set in center. Cool 15 minutes.
In large bowl, beat cream cheese, 1/4 cup softened butter and the peanut butter with electric mixer on medium speed until blended. On low speed, beat in powdered sugar and 2 tablespoons whipping cream until well blended, scraping down side of bowl frequently. Spoon and spread over baked crust.
In small microwavable bowl, microwave Topping ingredients uncovered on High 15 seconds; stir. Continue to microwave in 10-second increments until chocolate chips can be stirred smooth; cool 5 minutes. Pour and spread over center of filling, leaving 1-inch border. Refrigerate uncovered about 2 hours or until chocolate mixture is set.
Using sharp knife, cut into wedges, cleaning knife blade after each cut. Store covered in refrigerator.