Place the Oreos in a food processor and process until they are fine crumbs.
Stream in the butter while pulsing.
Press this crumb mixture 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 cream cheese into a large bowl and whip with an electric hand mixer until smooth.
Add the peanut butter and whip until smooth.
Add the powdered sugar a little at a time with the vanilla extract until combined.
Place the heavy cream in a large bowl and whip to stiff peaks, set aside. This is easiest with an electric hand mixer.
Fold in the whipped cream until there are no white 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.
This can be frozen, see my tips above.
If you want a texture contrast try using crunchy peanut butter.
This needs to chill for at least 4 hours if not overnight, so it makes a great make ahead dessert.
Top with any of your favorite toppings, see some of my suggestions above.