Preheat oven to 325 degrees Fahrenheit. Grease a Gefen Parchment-lined nine-inch tart pan with a removable bottom (spring form.)
In a medium bowl, mix together cookie crumbs and margarine until moist clumps form. Press mixture onto the bottom and up the sides of the prepared pan. Bake until set, about 10 minutes. Cool completely.
In a large bowl, using an electric mixer, beat together the cream cheese and peanut butter until smooth.
In a separate large bowl, using clean, dry beaters, beat the Rich’s Whip, confectioners’ sugar, and vanilla until soft peaks form. Whisk half of the Rich’s Whip mixture into the peanut-butter mixture. Fold in the remaining Rich’s Whip mixture.
Transfer three tablespoons of filling to a small bowl and reserve. Spread remaining filling evenly in crust.
Melt chocolate chips in the top of a double boiler set over simmering water. Whisk in reserved three tablespoons filling.
Immediately transfer the chocolate mixture to a pastry bag fitted with a eighth-inch plain tip. Pipe chocolate mixture in a spiral on top of the filling. Using a small, sharp knife, begin at the center of the chocolate and draw the tip of the knife toward the edge of the tart.
Move the knife over two inches; begin at the edge and draw the tip of the knife toward the center. Repeat to form a web pattern.
Refrigerate tart until well chilled. Cut into wedges. Serve cold.
Can be made two days ahead. Keep chilled until ready to serve.