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In a food processor, combine Oreo cookies and peanuts, processing until they form fine crumbs. Pour in the melted butter and mix until the crumbs are fully coated. Press the mixture into an 8-10 inch springform pan or pie dish, ensuring the crust reaches the top of the sides. Refrigerate while you prepare the filling.
In a large mixing bowl, add cream cheese, peanut butter, powdered sugar, and milk. Blend until smooth. Add 8 ounces of the softened whipped topping. Mix until combined. Fold in peanut butter cups.
In another mixing bowl combine pudding mix and cold milk. Beat well for 2-3 minutes or until it thickens.
To assemble: Add the peanut butter filling to the crust, chocolate pudding, and remaining 8 ounces softened whipped topping. Garnish with mini peanut butter cups, or chocolate shavings. Refrigerate for 3-4 hours or overnight.