Crush 24 chocolate creme cookies finely, using a food processor or by placing the cookies in a resealable bag and pounding with a rolling pin. Stir in the melted butter and press into the bottom and up the sides of the prepared springform pan. Place in the freezer for 10 minutes.
Roughly crush the remaining cookies and set aside.
Take 1 quart of the softened ice cream and spread evenly into the chilled crust. Sprinkle the crushed cookies over the top. Return to freezer for 20-30 minutes.
Spread remaining quart of ice cream and spread evenly into the pan. Top with the chopped peanut butter cups. Cover lightly with plastic wrap and freeze for at least 5 hours, or overnight.
Remove from freezer 5 minutes before serving. Run a hot knife along the edges and release from springform pan. Enjoy!