Mix Oreo crumbs and butter to moisten evenly; press firmly into bottom and sides of 9-inch pie pan.
Refrigerate crust while preparing filling.
Beat cream cheese in large bowl about 2 minutes until smooth and fluffy.
Beat in peanut butter, sugar, vanilla, and cream until combined and creamy.
Gently fold in 6 oz Cool Whip until light and fluffy.
Fold in chocolate chips.
Spread filling evenly in crust; smooth top.
Spread remaining 2 oz Cool Whip over pie; sprinkle with peanuts.
Refrigerate at least 4 hours or overnight until firm before slicing and serving.