Make the crust: Add the cookies, pecans and melted butter to a food processor and pulse until it resembled a graham cracker crust. Line a 9 inch springform pan with parchement paper, pour the crust into the bottom of the pan and pack very tightly. Place in the freezer while you prepare the filling.

Whip the cream: In a large mixing bowl beat the heavy whipping cream with electric beaters until stiff peaks form (this will take 4-6 minutes). Set the bowl in the fridge.

Make the filling: In a second mixing bowl beat the cream cheese, monkfruit sweetener, peanut butter and vanilla extract until creamy. Add the whipped cream to the first bowl and beat on low until the mixture is completely smooth. Scrape the filling into the crust.

Make the ganache: add the chopped chocolate chips and piping hot heavy cream together and stir until a creamy ganache forms. Carefully pour it over the pie and chill at least 12 hours.