Pulse cookies in a food processor until fine crumbs form. Pick out any large chunks. Crumbs should measure about 2 cups (500 mL). Turn into a large bowl. Using a fork, stir in butter until evenly moist. Press along bottom and up side to the top of a 9-inch (23-cm) pie plate. Place peanut butter in a bowl. Place cream and sugar in another bowl. Using an electric mixer, beat cream until soft peaks form when beaters are lifted. Stir one-third into peanut butter until blended. Fold in remaining cream mixture until no white streaks remain. Spread over crust, right to edge. Smooth surface. Refrigerate, loosely covered, until filling is firm, 4 hours. Drizzle sauce overtop. Pie will keep well, covered and refrigerated, up to 3 days.