Preheat the oven to 350 degrees F.

To make the crust, mix the crushed cookies with the margarine or Crisco. Press the mixture into the bottom and up the sides of a pie plate and bake for about 15 minutes or until firm. Set aside to cool. 

To make the filling, using an electric mixer, mix the peanut butter with the cream cheese and vanilla until smooth. Add the powdered sugar, a half cup at a time, and mix until smooth. Spoon the filling into the cooled crust and smooth the surface with a rubber spatula. 

To make the topping, heat the milk or cream until very hot and bubbling around the edges. Do not boil. Put the chocolate chips in a heat-proof bowl and pour the hot milk or cream over them. Stir until melted and smooth. Pour the chocolate over the filling to cover in an even layer. Refrigerate for at least 1 hour until firm, or longer until ready to serve.

Note: Store any leftovers in the refrigerator.