Ingredients:

  • 24 Oreo cookies (approx. 265g)
  • 5 tbsp unsalted butter, melted
  • 8 oz Philadelphia cream cheese, softened
  • 1 cup creamy peanut butter
  • 1 cup powdered sugar, sifted
  • 1 tsp pure vanilla extract
  • 1.5 cups heavy whipping cream, cold
  • 0.5 cup semi-sweet chocolate chips
  • 0.25 cup heavy cream (for ganache)
  • 0.25 cup crushed roasted peanuts

Instructions:

  1. Pulse the chocolate cookies in a food processor until fine. Drizzle in melted butter and pulse until it resembles wet soil. Press firmly into a 9-inch pie plate and freeze for 10 minutes.
  2. In a chilled bowl, beat 1.5 cups of heavy cream until stiff peaks form. Set aside.
  3. In a separate bowl, beat softened cream cheese and peanut butter until combined. Add powdered sugar and vanilla, mixing on high for 1 minute until voluminous.
  4. Gently fold the whipped cream into the peanut butter mixture until no streaks remain. Pour into the prepared crust.
  5. Prepare ganache by melting chocolate chips with 0.25 cup heavy cream; drizzle over pie and garnish with crushed peanuts. Chill for at least 4 hours before serving.