Process the oreos in a food processor or blender until fine crumbs remain. In a large bowl, combine the crushed oreos with the melted butter and mini m&ms. Press this mixture evenly into a 10 inch pie pan. Place in fridge until ready to use.

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.

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 the mixture until smooth. Allow the ganache to come to room temperature before adding it to the pie.

Before the chocolate hardens, add mini M&Ms to the top of the pie. I also added 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 it easier. Cover and freeze or refrigerate any leftovers.