Prepare the crust by combining crushed cookies or crackers with chopped peanuts and melted butter, then press into a 9x13 inch dish and freeze for 10 minutes.

Make the ganache by heating heavy cream until it simmers, pouring it over chocolate chips, and stirring until smooth. Cool and spread over the crust, refrigerate for 30 minutes.

Prepare the peanut butter cheesecake mousse by mixing cream cheese, peanut butter, powdered sugar, and vanilla until creamy, then fold in whipped topping and pour over the ganache layer.

Make the chocolate mousse by whisking chocolate pudding mix and cold milk until thickened, folding in whipped topping, and spreading over the peanut butter layer.

Finish the layers by adding a final layer of whipped topping, drizzling melted peanut butter, and sprinkling mini chocolate chips on top.

Chill for at least 4 hours, or freeze for 20 minutes before cutting into squares and serving.