Cut a circle of parchment paper or wax paper to fit in the bottom of a 9-inch springform pan.

Stir together the cookie crumbs and melted butter. Press into the bottom of the springform pan on top of the parchment.

Whip the cream until stiff peaks form, set aside. (Freeze the bowl and beaters for 10-15 minutes first and your cream will whip up faster and fluffier.)

In a separate bowl, whisk together the sweetened condensed milk, vanilla, and peanut butter. Fold into the whipped cream, then stir in the chopped peanut butter cups.

Pour the mixture over the crust and spread out with an offset spatula. Cover with plastic wrap or foil and freeze for 6-8 hours or overnight.

For the ganache, heat the cream in a glass bowl for about a minute. Add the chocolate chips and stir until smooth. Spread over the ice cream layer. Place in the freezer while you make the garnish.

Whip the cream in a cold bowl until stiff peaks form. Beat in the powdered sugar and vanilla.

Remove the sides of the pan. Transfer the whipped cream to a bag and pipe around the edge of the ice cream cake.

Arrange the quartered peanut butter cups on top of the whipped cream. Cut into slices with a sharp knife dipped in hot water and wiped dry.