Add the cookies to a food processor and blend until evenly crushed. Pour in melted butter, and pulse until just combined. Press the mixture into a 9-10 inch pie plate. Refrigerate while the rest of the ingredients are assembled. 

Using a stand mixer or beaters, whisk the heavy whipping cream on med-high until stiff peaks form, this will take a few minutes. Add in vanilla extract and powdered sugar, beat until well combined. Set aside.

In a stand mixer or with beaters (in a new bowl), cream together the cream cheese and peanut butter until smooth. Add in half of the whipped cream, beat until smooth and well combined.

In a medium bowl combine instant pudding and milk. Whisk for about 2 minutes, and it will become thicker. Let sit in the fridge for about 5 minutes to fully set before assembling pie.

Spread the peanut butter layer evenly into the pie crust. Sprinkle half of the chopped peanut butter cups on top of the peanut butter layer. Press down gently.

Top with pudding, spread evenly. I didn't quite use all of the pudding because it would have been a little too full. Use your own judgement...add it to the pie...or save some for a snack later!

Add the other half of the fresh whipped cream on top. Gently spread over the top, careful not to mix into the pudding. Top with the remaining chopped peanut butter cups.

Chill for about 2 hours before serving. Store in the refrigerator.