Preheat oven to 350°F. In a mixing bowl, combine the cookie crumbs with 1/4 cup of the peanut butter. Combine the mixture thoroughly and then press firmly onto the bottom of a 9-inch springform pan. Bake the crust for 8 to 10 minutes. Remove from the oven and set aside to cool on a wire rack.
In an electric mixture with a whip attachment, whip the cream cheese and sugar until smooth. Add the remaining peanut butter, milk and nuts and whip for 1 minute. Turn the peanut butter mixture into a mixing bowl. Whip 2 cups of the heavy cream and fold into the peanut butter mixture. Pour the filling into the springform pan over the cooled crust and refrigerate for 2 hours or until the filling is completely set.
Remove the pie from the refrigerator and run a thin knife around the inside edge of the springform pan. Gently remove the edge of the pan from the pie, and then place the pie on a serving plate. Cut the pie into serving pieces using a warm knife. Serve drizzled with Caramel Sauce or Chocolate Sauce, as desired, and garnish with the extra chopped peanuts.