Crush Oreo cookies into fine crumbs using a food processor or by placing them in a zip-top bag and crushing with a rolling pin.

Combine crushed Oreos and melted butter in a bowl. Mix until evenly moistened.

Press the Oreo mixture into the bottom of a 9-inch pie plate, forming an even crust. Refrigerate while you prepare the filling.

In a large bowl, beat softened cream cheese until smooth and creamy. Gradually add peanut butter and powdered sugar, beating until well combined.

In a separate bowl, whip the cold heavy cream until stiff peaks form. Gently fold the whipped cream into the peanut butter mixture.

Pour the peanut butter filling over the Oreo crust. Smooth the top and refrigerate for at least 4 hours, or preferably overnight, to allow the pie to set.

Serve chilled and enjoy!