Crush cookies in zip-top bag with rolling pin or food processor.

Mix cookie crumbs with butter and press into bottom and sides of 9-inch pie plate.

Mix cream cheese, peanut butter, sugar and vanilla extract with electric mixer on medium speed until well blended.

Gently stir in 1 1/2 cups Cool Whip.

Spoon into crust.

Freeze 4 hours or overnight until firm. Let stand 1/2 hour or until pie can be cut easily. Garnish with remaining whipped topping and additional cookies, if desired.

Special extra: just before serving, drizzle chocolate flavored syrup on plates.