Prepare your 8 x 8 square pan by lining it with parchment paper.

Line the serving dish with a single layer of cookies (or chocolate graham crackers).

In a large bowl, add the cream cheese and powdered sugar.

Using an electric mixer or stand mixer, mix on medium speed until fully combined.

Add the whipped topping, vanilla extract, and peanut butter. Mix again until fully combined and the peanut butter mixture is ready.

Pour half the peanut butter mixture over the chocolate cookies. Use a rubber spatula to spread out evenly.

Make the second layer by adding another layer of chocolate cookies and then topping with the remaining peanut butter mixture.

Roughly chop the peanut butter cups and sprinkle on the top of the cake.

Optional: Using a double boiler or microwave, melt chocolate chips and coconut oil. Drizzle melted chocolate over the top of the cake.

Store in the refrigerator and then transfer to the freezer for about 45 minutes when ready to serve.

Use a sharp knife to cut into squares.