1. Preheat your oven to 350°F. In a food processor, pulse the Oreo cookies until they are finely ground. Mix the crushed cookies with the melted butter until well combined. Press the mixture into the bottom of a pie dish to form an even crust. Bake the crust for 10 minutes, then remove it from the oven and let it cool completely.

2. In a saucepan, heat the heavy cream over medium heat until it begins to simmer. Remove the pan from the heat and pour the hot cream over the chopped semi-sweet chocolate in a bowl. Let the mixture sit for 2 minutes, then stir until the chocolate is fully melted and the ganache is smooth and glossy. Set the ganache aside to cool to room temperature.

3. In a large bowl, beat the cold heavy cream with a hand mixer until stiff peaks form. In a separate bowl, beat the softened cream cheese until smooth. Add the creamy peanut butter, confectioners’ sugar, and vanilla extract, and continue beating until the filling is well combined and creamy.

4. Pour the peanut butter filling into the cooled Oreo crust, spreading it evenly. Drizzle the cooled ganache over the top of the filling, gently spreading it to cover the surface. Refrigerate the pie for at least 6 hours, or overnight, to allow it to set properly.