Spray a 9×13 inch pan with cooking spray. Set aside.

In a medium bowl, combine the cookie crumbs, crushed peanuts and butter. The mixture will resemble coarse crumbs.

Press the crust mixture evenly into the bottom of the prepared pan.

In a large bowl beat the cream cheese, peanut butter and powdered sugar until smooth. Add the vanilla and mix well.

Using a spatula gently fold the Cool Whip into the cream cheese mixture.

Spread the filling evenly over the crust.

Drizzle chocolate sauce over the top of the filling.

Sprinkle the chopped peanuts and crushed sugar cones across the top.

Cover with plastic wrap and freeze until firm, about 2 hours.

Remove from the freezer 5-10 minutes before serving. Cut into squares. Serve with additional chocolate sauce if desired.

Store covered in the freezer.