Start off by adding 300 grams of Oreos to a food processor and process until you reach a fine crumb. Add the melted butter and process until well combined. (you're looking for a wet sand consistency. If your mixture appears too dry add another tablespoon of melted butter.
Add the crumb mixture to 30 centimeters rectangle. I used a long one but you can use a 20 centimeters round tin. Press down using the palm of your hands. Shape it so that it covers the bottom and sides evenly. Place in the fridge for 20 min to firm up.
While that's chilling prepare the chocolate filling by adding the dark chocolate and cream to a large microwave safe bowl and microwave for 20 seconds at a time, stirring each time until the mixture is smooth.
Spread an even layer of peanut butter on the crust before you pour the ganache into the pie shell Place peanut butter cups (cut in half) into the ganache and sprinkle with crushed peanuts. Place it in the fridge for 4 hours, or overnight to chill before serving.