Crush the peanut butter cookie sandwiches in a food processor or with a rolling pin. Stir in the melted butter and press into a deep-dish pie plate. Bake at 350°F for 8 minutes.

Warm the chocolate fudge sauce in the microwave until it is pourable. Spread over the crust. Place in the fridge to cool completely.

Beat the softened cream cheese for about two minutes until light and fluffy. Mix in the peanut butter, powdered sugar, and vanilla until combined. Stir in the whipped topping until smooth. Scoop into the cooled crust and spread out evenly.

Drizzle with melted peanut butter and hot fudge sauce.

Put the whipped topping in a pastry bag fitted with a French star tip and pipe swirls around the edge of the pie.

Place a mini peanut butter cup in the center of each swirl. Refrigerate for at least one hour for firmer filling, or until ready to serve.