Mix chocolate cookie crumbs with melted butter until combined. Press the mixture firmly into a 9-inch pie dish, covering the bottom and sides evenly. Chill the crust for 15 minutes before adding the filling.
Beat softened cream cheese until smooth. Add peanut butter, powdered sugar, and vanilla extract. Mix until creamy and evenly combined.
Fold whipped topping into the peanut butter mixture using a spatula. Keep the folding motion gentle to maintain the light cheesecake texture.
Fold chopped monster cookies and mini chocolate candies into the filling until evenly distributed.
Spread the cheesecake filling into the chilled crust. Smooth the top with a spatula or spoon.
Cover the pie and refrigerate for at least 4 hours until firm enough to slice.
Add extra cookie pieces, chocolate candies, or whipped topping before serving.
Cut the chilled pie into slices using a sharp knife. Wipe the blade between cuts for cleaner servings.
