Preheat oven to 350°F. Combine all crust ingredients in a bowl, and stir until dough forms. Press dough evenly into a greased 9-inch pie pan. Bake for 10 minutes. Allow to cool.

Combine peanut butter and cream cheese, and beat together with electric mixer. Add powdered sweetener (sift if needed to remove clumps) and beat again until combined. Add heavy cream 1/4 cup at a time, beating in between until mixture becomes smooth, thick, and fluffy.

Spread filling evenly into cooled pie crust, and place in the refrigerator.

Make ganache: Heat heavy cream in a small saucepan over low-medium heat. As soon as cream begins to bubble slightly, add chocolate chips and remove from heat. Stir constantly until completely melted and smooth. Allow to cool for a few minutes.

Remove pie from the refrigerator, spread ganache evenly on top, then return to the fridge. Chill for at least 3 hours.

Top with whipped cream, chopped sugar-free peanut butter cups, and crumbled keto-friendly Oreo-style cookies if desired. Slice, and enjoy!