Peanut Butter Pie with Oreo Crust

Instructions:

1. Pulse Oreo cookies in a food processor until they reach a fine, sand-like consistency.
2. Pour in melted butter and pulse until the crumbs are evenly moistened and resemble wet sand.
3. Firmly press the mixture into the bottom and up the sides of the pie plate.
4. Place the crust in the freezer for 10 minutes to lock in the structure.
5. In a large bowl, beat the softened cream cheese and peanut butter together on medium-high speed until completely smooth.
6. Gradually add powdered sugar, beating on low until incorporated, then increase to medium to fluff the mixture.
7. Gently fold in the whipped topping using a 'cut and fold' motion until no white streaks remain.
8. Spoon the peanut butter mixture into the chilled crust, smoothing the top with an offset spatula.
9. Refrigerate for at least 4 hours (ideally overnight) until the filling is firm and set.
10. Whip the heavy cream and powdered sugar until stiff peaks form and dollop onto the pie just before serving.