Pulse 24 Oreo cookies in a food processor until fine crumbs form. Transfer to a bowl, add melted butter, and mix until combined. Press firmly into the bottom and up the sides of a 9-inch pie dish. Freeze for 10 minutes.

In a small microwave-safe bowl, combine chocolate chips and 3 tablespoons heavy cream. Microwave in 20-second bursts, stirring until smooth. Pour over the chilled crust and spread evenly. Return to freezer.

In a chilled bowl, use an electric mixer to whip 1 cup of cold heavy cream until stiff peaks form. Set aside.

In a large bowl, beat the softened cream cheese and peanut butter until completely smooth and creamy. Add the powdered sugar and vanilla extract, and beat until incorporated.

Gently fold the whipped cream into the peanut butter mixture until no white streaks remain, being careful not to deflate the air. Fold in the 10 roughly chopped Oreos.

Spread the filling evenly into the pie crust over the ganache layer. Smooth the top.

Refrigerate the pie for at least 4-6 hours, or overnight, until completely firm and set.

Before serving, garnish with extra whipped cream, mini Oreos, and cookie crumbs. Slice with a hot, clean knife.