Start by crushing the Oreos. I find the easiest way is to throw them into a zip-lock bag and smash away with a rolling pin. It’s therapeutic! Once crushed, mix the cookie crumbs with the melted butter until combined. Press this mixture firmly into the bottom of a pie dish to form a crust. Make sure to get it as even as possible so you don't end up with a lopsided pie. Chill the crust in the refrigerator while you prepare the filling.

In a large mixing bowl, beat the cream cheese until smooth. Add in the creamy peanut butter and mix it well until you have a silky texture. Gradually add the powdered sugar and vanilla extract, mixing on low speed, then increase to medium. In another bowl, whip the chilled heavy cream until soft peaks form. Gently fold this whipped cream into the peanut butter mixture. This will lighten the filling and give it that airy texture we all crave.

Once your crust is ready, pour the peanut butter filling into it. Spread it evenly using a spatula. Once it looks perfect, pop it back in the fridge to set for at least 4 hours or overnight if you’re feeling patient.

Before serving, whip the remaining heavy cream with a pinch of sea salt until fluffy. Spread or pipe this cream on top of your pie. If you want a little extra flair, sprinkle on crushed Oreos and chopped peanut butter cups.