For the Crust

1. Preheat oven to 350 degrees
2. In a medium bowl, mix the cookie crumbs and and melted butter together until combined.
3. Pour mixture into tart pan and use your fingers to press the cookie mixture into the bottom and up the sides of the pan.
4. Place the tart pan on a cookie sheet and bake for 8 to 10 minutes.
5. Remove from oven and set aside to cool.

For the Filling

1. In the bowl of a stand mixer fitted with the whisk attachment, beat the heavy whipping cream until soft peaks form. Do not over beat. Scoop into a small bowl and refrigerate until needed.
2. In the bowl of a stand mixer fitted with a paddle attachment, beat the cream cheese and peanut butter on medium speed until smooth.
3. Sift in the confectioner´s sugar and beat until fully combined.
4. Add 1/4 cup of the whipped cream to the mixture and and quickly stir to combine.
5. Add the remaining whipped cream and gently fold in using a spatula until just combined.
6. Scoop the peanut butter mixture into the cooled tart shell and smooth the top with an offset spatula.
7. Set aside.

For the Ganache

1. Add the chopped chocolate to a small bowl.
2. Add 1/4 cup of heavy cream to a small saucepan and bring to a slow simmer. Do not boil.
3. Remove from heat immediately and pour over chocolate.
4. Add cubed butter and vanilla and let sit for 5 minutes without stirring.
5. Whisk the chocolate mixture together briskly until a smooth and shiny ganache forms.
6. Pour over top of peanut butter mixture and smooth out the ganache using an offset spatula.
7. Place tart in refrigerator until chocolate ganance is set. Remove tart from the pan.
8. Sprinkle tart with flakey sea salt if desired.
9. Slice and serve.