Place the peanut butter cookies in a large zip-top plastic bag and crush them into coarse crumbs using a rolling pin or the bottom of a glass. Set aside.
In a large mixing bowl, beat the softened cream cheese and creamy peanut butter together until smooth and creamy using an electric mixer on medium speed.
Add the powdered sugar and vanilla extract to the peanut butter mixture and continue to beat until fully combined and smooth.
In a separate chilled bowl, pour the cold heavy whipping cream and granulated sugar. Using an electric mixer, whip the cream on high speed until stiff peaks form.
Gently fold half of the whipped cream into the peanut butter mixture until well incorporated and smooth.
In a 9×9-inch glass or clear plastic dish, spread half of the crushed peanut butter cookies evenly on the bottom.
Layer half of the peanut butter cream mixture over the cookie crumbs and smooth the top with a spatula.
Sprinkle a quarter of the chopped roasted peanuts evenly over the cream layer.
Repeat the layers: remaining crushed cookies, remaining peanut butter cream, and top with the remaining chopped peanuts.
Spread the remaining whipped cream evenly over the top layer and smooth it out.
Cover the dessert with plastic wrap and refrigerate for at least 2 hours before serving to allow the layers to set and flavors to meld.
Serve chilled, scooping portions to enjoy the crunchy cookie layers with creamy peanut butter filling.