Crush the chocolate cookies into fine crumbs using a food processor or by placing them in a sealed plastic bag and crushing with a rolling pin.

Combine the cookie crumbs with melted butter in a mixing bowl and press firmly into the bottom of a springform pan.

Chill the crust in the refrigerator for about 30 minutes.

In a large bowl, beat together the creamy peanut butter, softened cream cheese, and powdered sugar until smooth.

Gradually add the milk while mixing until creamy and spreadable.

Spread half of the peanut butter mixture evenly over the chilled cookie crust and chill for another 10 minutes.

In a heatproof bowl, pour heavy cream over dark chocolate chips and let sit for a few minutes.

Stir until the mixture is smooth and glossy, then pour it over the first layer of peanut butter filling.

Spread it evenly and return to the refrigerator to let it set until firm.

Spread the remaining peanut butter mixture evenly over the chocolate layer.

In a chilled bowl, whip heavy whipping cream with powdered sugar until soft peaks form and spread it over the top.

Decorate with mini chocolate cookies and a drizzle of melted peanut butter if desired.

Chill the torte for at least 2 hours before slicing.