For the crust:

• Preheat oven to 350 degrees. In the bowl of a food processor, pulse the oreos together with the melted butter until well combined. The mixture should resemble coarse sand. Dump cookie crumbs into a 9 inch springform pan. Using the bottom of a glass, press the crumbs to make an even layer along the bottom and up the slides of the pan to within one inch of the top. Bake in preheated oven for 10 minutes. Set aside to cool to room temperature.
• For the crumble:
• Roughly chop the reeses along with the peanuts. Combine with the mini chocolate chips and divide mixture in half.
• For the filling:
• In the bowl of a stand mixer, whip the heavy cream with the whisk attachment until medium peaks. Transfer to a separate bowl and set in the refrigerator until needed. Switch to the paddle attachment. Using the same mixing bowl, beat the cream cheese until smooth. Add in powdered sugar, peanut butter and milk and beat until smooth. Using a large spatula, fold in about a third of the heavy cream to lighting the mixture. Then gently fold in remaining cream, along with half of the crumble mixture. Pour mousse into cooled crust, cover with plastic wrap and refrigerate at least four hours or overnight until firm.
• For the topping:
• Transfer chopped chocolate to a heatproof bowl. Bring heavy cream to just boiling and pour over chopped chocolate. Allow to sit for two to three minutes before stirring. Stir with a rubber spatula until mixture is well blended, smooth and glossy. Pour over chilled mousse, spreading to the edges. Top with remaining crumble. Allow ganache to set for at least 20 minutes before serving.