Start by crushing about 24 Oreo cookies into fine crumbs using a food processor or a ziplock bag and rolling pin.

Melt ½ cup of unsalted butter, then combine the crumbs and butter in a mixing bowl until evenly mixed.

Firmly press this mixture into the bottom and up the sides of a greased 9-inch pie plate. Refrigerate the crust for at least 30 minutes to set.

In a large mixing bowl, pour in 1 cup of heavy whipping cream and add ½ cup of powdered sugar.

Using an electric mixer, whip the mixture on medium-high speed until stiff peaks form, which should take about 3-4 minutes.

Set the whipped cream aside for later use in the filling.

In another bowl, beat 8 ounces of softened cream cheese with an electric mixer until smooth and creamy.

Add in ¾ cup of creamy peanut butter and the remaining ½ cup of powdered sugar, mixing until fully incorporated.

For a touch of flavor, stir in 1 teaspoon of vanilla extract.

Gently fold the whipped cream into the peanut butter mixture using a spatula.

Spoon the peanut butter filling into the chilled Oreo crust, spreading it evenly with a spatula.

Once the filling is evenly distributed, sprinkle chopped peanuts on top and garnish with a drizzle of chocolate syrup if desired.

Cover the pie with plastic wrap and refrigerate for a minimum of 2 hours, allowing the filling to set properly.