**Oreo Crust**
Process the Oreos in a food processor until fine crumbs remain. In a large bowl, combine the crushed Oreos with melted butter and mini M&Ms. Press this mixture evenly into a 10-inch pie pan. Place in the fridge until ready to use.

**Filling**
In a large mixing bowl, beat the cream cheese and peanut butter with an electric mixer until well blended. Mix in the Cool Whip and mini M&Ms until combined. Spread this mixture on the crust and place in the freezer for 30 minutes.

**Chocolate Ganache**
Place chocolate chips in a medium heat-proof bowl. In a small pot over low heat, heat the heavy cream until just before boiling. Pour the heavy cream over the chocolate chips. Allow the mixture to stand for 1-2 minutes. Use a spatula to stir until smooth. Allow the ganache to come to room temperature before adding it to the pie.

**Topping**
Before the chocolate hardens, add mini M&Ms to the top of the pie. Add dollops of whipped cream. Cover the pie with tinfoil and return to the freezer for 4 hours or overnight. Before serving, remove the pie from the freezer and let it sit for a few minutes to make cutting easier. Cover and freeze or refrigerate any leftovers.