Prepare a9-inch springform panby lightly greasing the edges of the pan with cooking spray, and then wiping gently with a paper towel.

Grind the cookies into a fine crumb using a food processor or blender.

In a small bowl, melt the butter in the microwave for 30 to 45 seconds. Pour the melted butter over the cookie crumbs and stir until the crumbs are well coated.

Pour the crumbs into your springform pan and press firmly into the bottom and up on the sides to create a thick crust.

Refrigerate or freeze the crust while you are preparing the filling.

Prepare a batch of whipped cream. First place the metal mixing bowl in the freezer for 5 minutes to chill.

Pour the heavy whipping cream into the chilled bowl and use an electric mixer to beat the heavy cream on medium-high speed until the cream starts to thicken.

Slowly add the powdered sugar and continue beating on high speed until stiff peaks form.

In a large mixing bowl, beat the cream cheese and granulated sugar until smooth, scraping down the bowl as needed.

Proceed to add the marshmallow crème and continue mixing until smooth.

Finally, mix in the peanut butter and beat until all the ingredients are well combined.

Fold the prepared whipped cream into the cream cheese filling until completely mixed.

Pour the filling in the prepared crust and spread evenly.

Refrigerate for 3-4 hours until the filling is set.

Prior to serving, make a second batch of whipped cream as instructed above.

Use a large piping tip to decorate the boarder of your pie.

Garnish with crushed cookies and drizzle with warm peanut butter. Microwave the peanut butter for 20-30 seconds.

Keep refrigerated.