Preheat oven to 350 degrees.

In a food processor, pulse all the Oreo cookies until they make fine crumbs.

Pour the crumbs in a large bowl and add the melted butter. Stir until fully combined.

Pour the cookie and butter mixture into a deep dish pie plate. Press the mixture on the bottom and around the sides.

Bake in the oven for 5 to 7 minutes.

Remove from oven and let cool while you are making the filling.

In a medium bowl add the peanut butter, cream cheese, powdered sugar and vanilla. Mix with an electric mixer on medium until fully combined. (Start on low so the powdered sugar does not go everywhere.)

In a separate medium bowl, add the whipping cream. Mix with an electric mixer on medium-high until soft peaks form.

Add the whipped cream to the bowl of peanut butter mixture. Gently fold until fully combined.

Pour the peanut butter filling over the cooled Oreo crust. If desired, drizzle with melted chocolate.

This pie can be refrigerated or frozen. Cover and place the pie in the refrigerator or freezer for 2 to 3 hours before serving.