You can either prepare this pie in a 9 inch pie dish or a 9 inch spring-form pan. If using a pie dish spray the bottom of the dish lightly with some cooking spray and set aside. If using a 9 inch spring-form pan, you can either spray the bottom of the pan with cooking spray or you can cut a circle cut out of parchment paper and line the bottom on the spring-form pan with that so when it's time to serve you can easily transfer the whole pie to a serving plate.
To make the crust, pulse cookies (use the entire package) in a food processor until they resemble fine crumbs. Place the cookie crumbs in a medium sized bowl and melt the butter in the microwave. Pour melted butter over the cookie crumbs and mix together until all the crumbs are evenly coated and moist. Pour crumbs into the bottom of the pie dish of spring-form pan and press them down with the back of a spoon forming a crust. Make sure the crust is even, smooth and packed tightly. Set aside
In a large bowl combine cream cheese and powdered sugar and mix with an electric mixer on low speed for about a minute and then work your way up to medium speed. Add in the vanilla extract and peanut butter. Continue mixing. You may have to stop and scrap down the sides of the bowl. Slowly add in the cool whip and continue mixing until everything is thoroughly combined. Mixture will be fluffy, thick and resemble a pale peanut butter color.
Pour peanut butter mixture into the pie dish and smooth it out over the pie crust. Chill pie for at least one hour before serving.
When ready to serve garnish the top of the pie with chocolate and caramel syrup. To recreate the lattice design simply drizzle horizontal lines across the pie, alternating chocolate and caramel; and then repeat the same step but in a vertical directions.