Step 1

Lightly grease a 9-inch pie plate with cooking spray.

Step 2

Add the Oreo cookies to a food processor and pulse into fine crumbs. Drizzle the butter and salt evenly over the cookies and pulse until evenly combined and moistened. Press the mixture evenly into the bottom and up the sides of a pie plate using your fingers and/or the bottom of a measuring cup. Transfer the crust to the freezer while you prepare the filling.

Step 3

In the bowl of a stand mixer, use the whisk attachment to beat the cream on medium-high speed until stiff peaks form. Transfer the whipped cream to a separate bowl and set aside. (No need to wipe down the bowl.)

Step 4

Add the cream cheese, peanut butter, vanilla extract and salt to the same bowl of the stand mixer. Using the paddle attachment, beat the mixture on medium-high speed until smooth and fluffy, about 2 minutes. Add the powdered sugar and beat on low speed until combined. Add 1 cup of the whipped cream and beat on low speed until mostly combined. Turn the mixer off and gently fold in the rest of the whipped cream by hand, using a spatula, until most of the white streaks have disappeared.

Step 5

Pour the filling into the prepared Oreo crust and spread it out evenly, using a spoon or spatula to create some light swirls on top if you’d like. Refrigerate for at least 4 hours or until chilled.

Step 6

Serve. Slice and serve, topped with your desired toppings if you’d like, and enjoy!