Pulse Oreo cookies in a food processor until they resemble fine crumbs. Pour in melted butter and mix. Press into a pie plate and refrigerate for at least 1 hour.

In a mixing bowl, beat cream cheese and peanut butter until smooth. Gradually add sugar and vanilla. In another bowl, whip heavy cream until stiff, then fold into the peanut butter mixture.

Pour filling into the crust, smooth the top, cover with plastic wrap, and refrigerate for at least 4 hours or overnight.

Remove plastic wrap before serving and add optional toppings as desired.