Create fine crumbs by adding the cookies or crackers to a food processor. Combine 6 tablespoons of the melted butter with the crumbs in a small bowl, and combine.
Get a springform pan (9 inches) and press the mix into the bottom and up the sides.
Melt the chocolate chips with the remaining 2 tablespoons of butter and pour the mix onto the cookie/cracker crust.
Sprinkle chopped peanuts over the melted chocolate and place the pan in the refrigerator while preparing the peanut butter cream filling.Beat the heavy cream until stiff peaks form using a stand mixer or hand mixer with the whip attachment. Transfer the whipped heavy cream to a small bowl or plate and keep it in refrigerator until ready to use.
Beat the cream cheese and peanut butter together until light, fluffy and well combined.Reduce the speed and slowly add in the confectioner’s sugar. Now, beat in the sweetened condensed milk, vanilla extract and lemon juice.
Increase speed again and beat until all the ingredients are combined and filling is light and smooth. Slowly beat in the whipped cream, 1/2 at a time.
Pour the filling into the prepared springform pan.
If desired, pour the melted chocolate on top and sprinkle with chopped up peanut pieces.
Refrigerate for three hours or overnight before serving.