Step 1

Crush the Oreo cookies in a food processor. Or place them in a Ziplock bag and bash with a rolling pin until crumbs are formed.

Step 2

Mix the crushed cookies with melted butter.

Step 3

Press into the bottom and up the sides of a 9-inch pie plate. I like to use the bottom of a glass cup for this.

Step 4

Place in the fridge as you make the filling.

Step 5

Beat the cream cheese in a large mixing bowl until creamy.

Step 6

Mix in the peanut butter until combined. Then slowly add in the powdered sugar 1 cup at a time until thoroughly combined (no lumps).

Step 7

Mix in the vanilla extract. Pour the peanut butter mixture into the pie crust and smooth it out into an even layer.

Step 8

Microwave the chocolate chips and heavy whipping cream in 30 second intervals, stirring after each interval until the chocolate is melted.

Step 9

Spoon the chocolate into the center of the pie and carefully smooth it out into a circle in the middle of the pie

Step 10

Refrigerate for at least 6 hours (or overnight).  Then the pie is ready to slice, serve and enjoy!