For the chocolate cookie crust, put a rack in the upper-third of the oven and preheat the oven to 350 degrees F.

In a medium bowl, combine the chocolate cookie crumbs, sugar, and salt. Add the butter and stir with a fork until the mixture is thoroughly moistened. The mixture will not form a dough ball, but will stay a crumby texture.

Dump the crumb mixture into a 9-inch pie dish and, using your fingers, evenly press the mixture along the bottom and sides of the dish. Bake until the crust has darkened (you may not notice a difference in color so it's important to watch the clock), 12 to 15 minutes. Remove the pie dish from the oven and let cool completely before filling.

For the filling, in the bowl of an electric mixer fitted with the whisk attachment, beat 1 1/2 cups of cream until it holds soft peaks, about 1 minute. Transfer to a medium bowl.

In the same bowl of the electric mixer (you don't have to rinse it out), fitted with the paddle attachment, beat the cream cheese on medium speed until smooth and pliable, about 3 minutes. Add the brown sugar, salt and vanilla extract and beat well. Beat in the peanut butter until smooth. Remove the bowl from the mixer and gently fold in a quarter of the whipped cream. Gently fold in another quarter of the whipped cream. Repeat twice with the remaining whipped cream until the mixture is well incorporated but still fluffy. Spoon the filling into the prepared crust.

For the whipped cream topping, in the clean bowl of an electric mixer fitted with the whisk attachment, beat the cream and confectioners' sugar until it holds soft peaks, 4 to 5 minutes. Top the pie with the whipped cream mixture. Cover lightly with plastic wrap and refrigerate for at least 4 hours before serving.

The pie will last, well wrapped in the refrigerator, for up to 4 days.