Place the Oreos in a food processor and process until they are fine crumbs.
Stream in the butter while pulsing.
Press this into the bottom of a 9-inch pie plate.
Make sure to really pack in the crumbs, I like to use the bottom of a flat measuring cup to do this.
Place the pie plate into the freezer for 30 minutes.
Place the heavy cream in a large bowl and whip to stiff peaks, set aside.
Place the cream cheese into a large bowl and whip with an electric hand mixer until smooth.
Add the powdered sugar a little at a time until mixed in.
Add the peanut butter and vanilla, mix to combine.
Fold in the whipped cream until there are no streaks left.
Pour the peanut butter mixture into the crust and smooth out the top.
Cover with plastic wrap and place in the fridge for at least 4 hours until set or overnight.
Slice and serve with your favorite toppings.
ENJOY!
