In a food processor, break up the Oreos into fine crumbs. Add the butter and process until the mixture comes together slightly. Divide the cookie crust between the pie plates and press it firmly against the bottom and sides of the dish. Set in the refrigerator to firm up.
Beat the cream cheese in a stand mixer on medium speed using the paddle attachment, until it is light and fluffy. Add the peanut butter and confectioners' sugar; continue beating on low speed for about 1 minute. Add the condensed milk, sour cream, vanilla and lemon juice, and mix until smooth. Add the melted and cooled milk chocolate and mix until evenly distributed. Fold in half the whipped cream to lighten the batter, and then fold in the remaining cream until it is evenly distributed. Pour into the chilled crusts. Place the pies in the refrigerator to chill uncovered for about an hour.
In a small saucepot heat the heavy cream on low to a gentle simmer. Turn off the heat and add the chopped chocolate, swirl together gently and then let it sit for one minute.
Gently whisk until smooth. Allow to cool slightly, then spoon the ganache over the chilled peanut butter filling. Return the pies to the refrigerator to chill for another hour.
In a large skillet mix together the raw peanuts, sugar and salt. Cook over medium-low heat until the sugar begins to melt and the nuts start to toast slightly, stirring constantly.
Once the sugar starts to melt, turn the heat to low and cook until the nuts are lightly caramelized. The mixture may smoke a little, as the nuts get darker. Pour the nuts onto a silicone mat to cool. Once they are cool, you can chop them into small pieces or leave them whole.
Once the pies are thoroughly chilled (about 2 hours or overnight) top with the whipped cream and candied peanuts.
Recipe courtesy of Zoe Francois