Begin by pulsing 30 whole Oreo cookies in a food processor until fine crumbs, about 30 seconds. Combine crumbs with 6 tablespoons of melted butter, stir until coated. Press mixture into a 9.5-inch pie plate. Refrigerate for 1 hour or freeze for 20-30 minutes.

In a large mixing bowl, beat 12 ounces of softened cream cheese and 1 1/4 cups of creamy peanut butter together using an electric mixer on medium speed until smooth, about 2 minutes. Gradually add 1 1/4 cups of powdered sugar and 1 1/2 teaspoons of vanilla extract, mixing until fluffy.

In a separate bowl, whip 1 1/4 cups of heavy whipping cream until stiff peaks form, about 3-5 minutes. Gently fold the whipped cream into the peanut butter mixture.

Pour the filling into the chilled crust and smooth the top. Cover with plastic wrap and chill in the refrigerator for at least 4 hours or overnight.

Slice the pie into portions and dress with your favorite toppings before serving.