In a large mixing bowl, use a fork to combine the crushed cookies with the melted butter. Press mixture into the bottom and up the sides of a 9-inch pie pan; refrigerate.

Place Nutter Butter cookies into a food processor. Pulse until finely-crushed. Add cream cheese and pulse until fully blended. It should resemble a dough-like consistency.

Spread the Nutter Butter-cream cheese mixture into the crust. (I found it easiest to spoon dollops of the mixture evenly over the crust, and then gently pressing it down to form an even layer.) Refrigerate while you prepare the filling.

Place the butterscotch chips and peanut butter in a medium microwave-safe bowl. Heat in the microwave for about 60 seconds. Remove, and stir until smooth. If still lumpy, heat in additional 10-second increments until mixture is completely smooth.

In the chilled bowl of a stand mixer fitted with the whisk attachment, beat the heavy cream until stiff peaks form. Transfer whipped cream to a separate bowl, and return mixing bowl to mixer.

Replace whisk attachment with the paddle attachment, then beat the cream cheese until lightened and fluffy. Add the butterscotch-peanut butter mixture and beat on high until fully incorporated.

Add a third of the heavy cream, and mix until creamy. Remove bowl from mixer and fold in the rest of the whipped cream until just combined. Spread filling evenly on top of the truffle layer.

In the chilled bowl of a stand mixer fitted with a whisk attachment, whip the heavy cream until soft peaks form. Add the powdered sugar and vanilla, and continue whipping until stiff peaks form. Spread on top of peanut butter filling. Refrigerate at least 4 hours, preferably overnight.

On the day of serving, decorate the pie with Reese's Cups and Nutter Butter cookies. Heat the peanut butter in the microwave for 20-30 seconds, or until thin enough to drizzle. Transfer peanut butter to a small ziplock bag with the tip of the corner cut off, and drizzle evenly over pie.