Preheat the oven to 350°F (175°C).
In a medium bowl, combine the crushed peanut butter cookies, melted unsalted butter, and granulated sugar. Mix until the crumbs are evenly coated and hold together when pressed.
Press the cookie crumb mixture firmly into the bottom and about 1 inch up the sides of a 9-inch round tart pan or pie dish to form the crust.
Bake the crust in the preheated oven for 12 to 15 minutes, or until lightly golden and set. Remove from oven and let cool completely.
In a large bowl, beat the softened cream cheese, creamy peanut butter, powdered sugar, and vanilla extract together until smooth and creamy.
In a separate chilled bowl, whip the cold heavy cream until stiff peaks form.
Gently fold the whipped cream into the peanut butter and cream cheese mixture until fully combined and smooth.
Spread the peanut butter filling evenly over the cooled cookie crust.
In a small microwave-safe bowl, combine the semi-sweet chocolate chips and coconut oil. Microwave in 20-second intervals, stirring between each, until melted and smooth.
Drizzle the melted chocolate over the top of the dessert in a decorative pattern.
Refrigerate the dessert for at least 2 hours before serving to allow it to set.
Slice and serve chilled.