In a food processor (or a large ziploc bag with a rolling pin) crush Nutter Butter cookies (filling intact) until fine crumbs form. Add butter and salt, pulse or mix to combine. Remove 1/2 cup and set aside.

Press moistened crumbs into the bottom of a 9-inch pie dish. Freeze for 30 minutes while preparing the filling.

In the bowl of a stand mixer or a large mixing bowl with a hand mixer, beat peanut butter and cream cheese until smooth, about 2 minutes. With mixing speed on low, gradually add the powdered sugar. Mix until combined.

In the bowl of a stand mixer or a large mixing bowl, combine the heavy cream and vanilla. Beat until stiff peaks form. Gently mix into the peanut butter cream cheese mixture until no streaks remain.

Pour into the prepared pie crust and spread into a smooth, even layer. Top with reserved crumbs, chopped peanuts and whipped cream, if desired. Chill for at least two hours, or overnight.

Slice and serve with a melted peanut butter, caramel, or hot fudge drizzle.