Preheat your oven to 350°F.
In a medium bowl, combine chocolate cookie crumbs and melted butter. Mix until well combined.
Press the mixture firmly into the bottom and up the sides of a 9-inch pie pan.
Bake for 10 minutes, then remove from the oven and let cool completely.
In a large mixing bowl, beat together the softened cream cheese and peanut butter until smooth.
Gradually add the powdered sugar and mix until fully incorporated.
In another bowl, whip the heavy cream and vanilla extract until stiff peaks form.
Gently fold the whipped cream into the peanut butter mixture until well combined.
Pour the filling into the cooled crust and spread evenly.
In a small saucepan over low heat, melt the chocolate chips with the milk, stirring until smooth.
Drizzle the melted chocolate over the peanut butter filling.
Refrigerate the pie for at least 4 hours, or until set.
Slice and serve chilled.