Put Oreo cookies in a food processor fitted with an “S” blade and process until they reach the texture of fine crumbs.

Transfer the Oreo crumbs to a large bowl.

Add the granulated sugar and melted butter and stir until the mixture clumps together.

Press the mixture into the bottom and up the sides of a 9” round pie dish.

Bake in the preheated oven for 8 minutes.

Transfer to the freezer to cool.

While the crust is baking, heat the heavy cream until it beings to bubble but not boil.

Whisk in chocolate and peanut butter until smooth.

Let cool slightly.

Pour into cooled crust and spread it around the bottom and up the sides.

Transfer to the freezer (or outside on a cold day) to harden and chill completely.

Once the crust & peanut butter layer is completely chilled, make the filling. (Or you can make it and store it in the refrigerator until the crust is chilled).

In the bowl of a standing mixer fitted with the wire whisk attachment, or in a large bowl with a handheld mixer, beat the heavy whipping cream until stiff peaks form. Transfer to a small bowl and set aside in the refrigerator.

In the bowl of a standing mixer fitted with the paddle attachment, or in a large bowl with a handheld mixer, beat the cream cheese, butter and peanut butter together until smooth.

Add powdered sugar, vanilla and sea salt and beat to combine.

Gently beat in the whipped heavy cream on low speed until just incorporated. Be careful not to overmix.

Evenly spread the filling into the chilled Oreo crust. Chill in the freezer while you make the whipped cream.

Make homemade whipped cream and pipe it onto the top of the peanut butter filling in your desired pattern or spread it evenly over the top of the pie.

Chill the pie for at least 4 hours, or overnight (preferred). (the crust soften as it sits so I prefer to let it chill overnight).

Serve the pie chilled.