Instructions

1. Stir together crushed cookies and melted butter in a bowl. Press crumb mixture in bottom and up sides of a 9-inch pie plate; refrigerate 20 minutes.
2. Meanwhile, place chopped chocolate in a small bowl. Heat ½ cup cream in a small saucepan over medium heat until bubbles form around edges of pan. Pour hot cream over chopped chocolate in bowl; let stand 5 minutes. Add corn syrup, and stir until chocolate is melted and mixture is smooth.
3. Spoon chocolate mixture over chilled crust in pie plate. Refrigerate 20 minutes.
4. Meanwhile, beat peanut butter and cream cheese in a large bowl with a mixer at medium speed until creamy.
5. Reduce speed to low, and gradually beat in powdered sugar until blended.
6. Add 2 cups cream, and beat 1 minute. Increase speed to medium-high, and beat until mixture is thickened, about 4 minutes.
7. Spoon mixture over chilled chocolate layer in crust; cover and refrigerate at least 4 hours.
8. Sprinkle with peanut butter cups, and serve with whipped topping, if desired.