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.

Mix the crushed cookies with melted butter.

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.

Place in the fridge as you make the filling.

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

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

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

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

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

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