For crust, mix together cookies, peanuts, melted butter and 2 tbsp. of peanut butter. Press into a 9x13 pan. Freeze.
For filling: Soften ice cream in refrigerator for 1/2 hour. In a large bowl, cream the cream cheese with the peanut butter and sugar until smooth. Beat in vanilla. Add softened ice cream and beat gently until mixture is smooth and lump free. Spread evenly on frozen cookie crust. Freeze at least 4 hours. Spread ice cream topping over cake. Return to freezer until ready to serve. Remove from freezer and allow to soften 5 to 10 minutes before cutting.