Step 1

Grease a 9 inch pie pan.  Crush Oreo cookies in food processor or blender.  In a small bowl stir cookie crumbs with melted butter.  Press evenly into bottom and up the side of the pie pan.  Refrigerate for 30 minutes.

Step 2

Using a hand or stand mixer beat the whipping cream and 2 tablespoons powdered sugar on medium until stiff peaks form. Set aside for several minutes.

Step 3

Using a hand or stand mixer beat cream cheese until smooth and lump free.  Add peanut butter and 1/2 cup powdered sugar; beat until smooth and creamy.  Scrap down the sides and beater several times.  Using a spatula gently fold the whipping cream into the peanut butter mixture.  Spoon into cooled pie crust.

Step 4

Top with chopped peanuts.  If desired drizzle with chocolate and butterscotch syrup. Chill for at least 2 hours or freeze.   This pie is delicious both refrigerated and frozen.