Chocolate Cookie Crust:
2 cups Chocolate Cookie Crumbs
6-8 tbsp. Melted Butter
1 tbsp Sugar
Pinch Salt

2 cups Heavy Cream
3/4 cup Powdered Sugar + 2 tbsp
2 tsp. Vanilla Extract
1 cup Smooth Peanut Butter
12 oz. Ganache

12 oz. Mini Peanut Butter Cups

Melt Butter. Put Cookie Crumbs & Sugar into a bowl. Add Butter & stir well. Crumbs should just hold together when squeezed in palm. Press Crust into bottom and sides of pan. Bake at 350 degrees for 6-8 minutes. Don't overbake! Crust should be not quite firm & dry to the touch.

Beat Cream, Sugar & Vanilla to stiff peaks. Place Peanut Butter in small bowl. Fold in 1/3 of Whipped Cream. Gently fold Peanut Butter mixture back into remaining Whipped Cream. Scrape filling into cooled Tart Shell. Spread a thin layer of Ganache over the tart. Sprinkle chopped Mini Peanut Butter Cups over/under Filling & drizzle with Ganache. Refrigerate until firm, about 3 hours.