Step 1

Lightly spray a 9-inch pie pan with cooking spray.

Step 2

In a food processor, process the Oreos until finely ground, about 30-45 seconds. Place in a medium bowl, and stir in the melted butter until well combined. Press the mixture into the bottom and sides of the pie pan. Freeze while preparing the filling, or at least 30 minutes and up to 3 days.

Step 3

In a large bowl, beat the cream on medium-high speed until stiff peaks form, about 2 minutes.

Step 4

In another large bowl, beat the cream cheese on medium-high speed until smooth and fluffy on medium-high, about 2 minutes. (No need to clean beaters between the cream and cream cheese.) )Add the confectioners’ sugar and vanilla, beating until smooth, about 1 minute. Gently fold in the whipped cream and chopped Oreos until combined. Spoon the filling into the frozen crust, spreading it into an even layer. Loosely cover, and refrigerate until set, at least 6 hours or up to 2 days.

Step 5

When ready to serve, top with additional whipped cream and Oreos, if desired.