Crush about two and half rows of Oreos in a blender or food processor (the rest are for snacking) and combine with melted butter.

Press into the bottom and about two inches up the sides of a tart pan or springform pan and chill in the refrigerator while you work on the filling.

Combine the peanut butter, cream cheese, and sugar until smooth. In a separate bowl, beat the cream until stiff peaks form, then fold that and the mini chocolate chips into the peanut butter mixture. 

Press the filling into the now firm Oreo crust and return to the refrigerator for about 2 hours. Optional: Serve with an extra dollop of whipped cream.