Gigantic Peanut Butter Cup Tart

Place cookies in food processor. Cover; process until crumbs form. Mix crumbs and butter in medium bowl. Press mixture firmly onto bottom and up sides of 9-inch tart pan. Refrigerate until firm (about 30 minutes).

Remove wrappers from 20 peanut butter cups. Chop; set aside.

Place peanut butter chips and water in medium microwave-safe bowl. Microwave at medium (50%) 1 minute; stir until smooth. Cool slightly.

Beat cream cheese in large bowl until creamy. Gradually beat in peanut butter chip mixture; set aside.

Beat heavy cream in separate bowl until stiff. Fold one fourth of the whipped cream into peanut butter mixture to lighten; fold in remaining cream until blended. Gently fold in chopped peanut butter cups. Spoon mixture into prepared cookie crust. Cover; refrigerate until set (about 3 hours).

Remove wrappers from remaining peanut butter cups; cut into halves. Set aside.

Remove wrappers from chocolates. Place in small microwave-safe bowl. Microwave at medium 30 seconds; stir. If necessary, microwave at medium an additional 10 seconds at a time, stirring after each heating, until chocolates are melted and smooth when stirred. Drizzle over surface of tart. Cover; refrigerate until ready to serve. Garnish with reserved peanut butter cup halves. Cover; refrigerate leftovers.