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Add the Nutter Butter Cookies to your food processor until they are crushed to a fine crumb, then add in the butter and mix well.
Press into the bottom of a springform pan and up the sides about an inch.
Add the cream cheese and peanut butter to your stand mixer on medium speed for 1-2 minutes until light and fluffy.
Add in the powdered sugar and beat for 15 seconds then add in the in the cool whip on the lowest setting until smooth.
Add the filling into the springform pan carefully (so you don't ruin the crust) and spread it out evenly, then refrigerate for at least 4 hours.