Start by mixing the pulsed Oreo cookies with the melted salted butter until every crumb is coated and smelling irresistible. Press the mixture firmly into the bottom and slightly up the sides of your pie dish, using the bottom of a glass works great to get a smooth, even crust. Put it in the fridge while you make the filling.

In a large bowl, beat the cream cheese until it’s completely smooth and creamy, scraping the sides a couple of times to make sure there are no lumps hiding in there. Add the smooth peanut butter and the vanilla extract, and mix until everything is combined into a silky, nutty filling.

Gradually add the powdered sugar while mixing on low so the filling stays smooth and creamy. Then pour in the cold heavy whipping cream, starting on low speed until it’s just blended, and then whip on high until the mixture becomes light, fluffy, and holds soft peaks. Be careful not to over-whip.

Spoon the fluffy peanut butter mixture into the chilled crust and smooth the top with a spatula or the back of a spoon for an even, polished layer. Cover the pie and refrigerate for at least four hours, or overnight if you can wait, the flavors really come together the longer it chills.

Before serving, sprinkle chopped peanuts or chocolate shavings on top for a bit of crunch and extra flair. For a little finishing touch, drizzle melted chocolate or add a pinch of sea salt to make every bite pop with flavor.