Crush the Oreo cookies (or process them in a food processor) to make fine crumbs. Stir in the melted butter. Press the mixture into a 9 or 10 inch pie pan. Refrigerate until ready to use.

In a large mixing bowl, beat the peanut butter and cream cheese until smooth. In a separate large bowl, beat the heavy cream, sugar and corn syrup with an electric mixer until stiff peaks form.

Fold the whipped cream mixture into the peanut butter mixer until combined. Fold in the chopped peanut butter cups.

Spread the filling into the prepared pie crust. Place in the freezer while you prepare the ganache.

To make the ganache, place the chocolate chips in a heatproof bowl. In a small saucepan over medium-low heat, heat the cream until just before boiling.

Pour the hot cream over the chocolate chips and let stand for 2 minutes. Whisk the cream and chocolate together until glossy and smooth.

Remove the pie from the refrigerator and drizzle with the ganache. Decorate with additional peanut butter cups, as desired. Return to the refrigerator for at least 2 hour, or until firm. The pie may also be frozen. Thaw in the refrigerator to serve.