Preheat oven to 350 degrees F. Chill the mixing bowl and whisk beater until ready to whip the cream.
Place half the chocolate wafers in a ziploc bag and crush until fine crumbs, or process in food processor until finely ground. Stir in the melted butter until crumbs are just moist. Press the mixture evenly on the bottom and up the sides of a 9’ pie plate, packing tightly so it’s even. Use the bottom of a flat measuring cup to press crumbs into pie plate. Bake until crisp, 6 to 8 minutes. Set aside to cool completely.
In the chilled mixing bowl add the heavy cream, confectioners’ sugar and vanilla whip with the whisk beater until it holds stiff peaks. Place peanut butter in medium bowl and stir in one quarter of the whipped cream. Gently fold remaining whipped cream into peanut butter mixture being careful not to deflate the cream. Spoon filling into pie crust, smoothing evenly with a spatula. Refrigerate until firm, at least 3 hours.
Before serving, garnish with a dollop of whipped cream and chopped peanuts. Cover and refrigerate leftovers.