Using a food processor, finely grind the cookies. Transfer to a bowl and stir in the sugar. Add the butter, and mix until well combined.

Press the crumb mixture into the bottom and up the sides of a 9-inch pie pan. Put the crust in the refrigerator.

Melt the chocolate chips in the microwave or a double boiler. Stir in the corn syrup. Spread the chocolate in a thin layer on the bottom of the chilled pie crust. Return the crust to the refrigerator.

Using an electric mixer on medium speed, beat the cream cheese, peanut butter, vanilla, and brown sugar until well combined and smooth. Set aside.

In another bowl, use the mixer with a whisk attachment to whisk the cream until soft peaks form. Gently fold the whipped cream into peanut butter mixture until uniform in color.

Pour the mixture into the prepared crust and freeze for at least 4 hours. Once frozen, the pie can be covered with aluminum foil and kept in the freezer for up to 3 days.

Place both chocolates in a heat-proof bowl. Set aside.

In a small saucepan, bring the cream to a simmer over medium heat. Stir in the corn syrup. Remove from the heat and pour over the chocolate. Allow to sit for 2 minutes. Starting in the center and working out to the edges, whisk the chocolate mixture in a circle until smooth.

Spoon onto pieces of the pie before serving.

After the sauce is cooled to room temperature, it can be covered tightly and kept in the refrigerator for 3 days. Rewarm sauce in the microwave on medium heat for 30 seconds. Stir and repeat until warm.