Place the oreos in a food processor and blend and pulse until crumbs remain. Pour the crumbs into a bowl. Stir in the melted butter. Stir until all the oreo crumbs are moistened, then press into an 8-inch pie plate. Press on the bottom and up the sides, almost to the top. You want to try to get an even layer of crust. Pop the crust in the fridge or freezer while you make the filling.

In a bowl, add the heavy cream and use a stand mixer or hand mixer to beat the cream until peaks form. Set it aside.

In another bowl, use the same hand mixer (or stand mixer) and beat the cream cheese and peanut butter until combined and creamy. You want it fully combined. Beat in the powdered sugar and vanilla extract until combined. The mixture will almost be crumbly, like cookie-dough like.

Beat in the whipped heavy cream. As the mixture combines, you will end up with a peanut butter mousse-like mixture. Transfer the mousse to the oreo pie crust and smooth out the top. Refrigerate for 4 to 6 hours, or even overnight.

For topping, I love to use fresh whipped cream. It will not hold up well in heat, so if you want something that will last and hold up, I suggest a topping like Cool Whip that will hold its structure and not fall. To make the heavy cream, just add it to a bowl of your stand mixer and beat until peaks form. You can add in a few tablespoons of powdered sugar if you’d like it sweeter, but I actually prefer it unsweetened because the peanut butter filling is so sweet. If you use the fresh whipped cream, top right before serving. If you use the cool whip, you can throw on the topping a few hours before.

Sprinkle on crushed oreos and peanut butter cups before serving. When not eating, store this pie in the fridge!