Preheat oven to 350°F. Mix together the wafer cookie crumbs and the butter until evenly coated.

Press the crumbs into the bottom of a 9" pie plate, pressing firmly to keep in place. Bake for 10 minutes. Remove and cool.

In a double boiler, melt the dark chocolate. Once melted, remove from heat and immediately whisk in 1/3 cup heavy cream; continue whisking until thick. Pour the ganache over the bottom of the pie crust, gently spreading with an offset spatula to cover the entire bottom.

In a large mixing bowl, whip together the cream cheese, remaining 4 tablespoons butter, and the peanut butter until smooth. Stir in the powdered sugar, followed by the sweetened condensed milk.

Pour the peanut butter mixture into the pie plate.

Refrigerate for 3 hours or until ready to eat. Top the pie with the chocolate chips as garnish. Serve cold.