Soften and prep: Let the cream cheese sit at room temperature for about 30 minutes so it blends smoothly. Have your crust unwrapped and ready.

Beat the base: In a large bowl, beat the cream cheese with the peanut butter until completely smooth and fluffy, about 1–2 minutes. Scrape the bowl well to avoid streaks.

Add sweetness: Mix in the powdered sugar on low speed until combined, then increase to medium and beat until silky. The mixture should be thick and uniform.

Fold in the lightness: Gently fold in the whipped topping with a spatula. Work in three additions and stop once no white streaks remain. Don’t overmix or you’ll lose volume.

Fill the crust: Spoon the filling into the chocolate cookie crust. Smooth the top with an offset spatula or the back of a spoon.

Chill to set: Cover and refrigerate for at least 4 hours, preferably overnight, until firm enough to slice cleanly.

Garnish and serve: If you like, top with extra whipped topping, shaved chocolate, or a drizzle of melted chocolate and a sprinkle of crushed peanuts. Slice with a warm, dry knife for neat pieces.