In a small bowl, mix crushed cookies and butter. Press on to bottom and up sides of an ungreased 9-inch pie plate. Freeze 5 minutes.

In a microwave, warm fudge topping 5 to 10 seconds or until spreadable. Spread over bottom and up sides of crust.

In a large bowl, beat cream cheese, peanut butter and flavoring until blended. Gradually beat in confectioner's sugar. Fold in whipped topping. Spoon into crust spreading evenly. Refrigerate 4 hours or until set.

In a bowl, beat cream until it begins to thicken. Add syrup, beating until stiff peaks form. Serve pie with whipped cream and peanuts.