Make the crust. Pulse the Oreos (cookies and cream) in a food processor until fine crumbs form. Stir in melted butter until the mixture looks like wet sand.

Press and chill. Firmly press the crumbs into the bottom and up the sides of a 9-inch pie dish. Use the flat bottom of a measuring cup to compact. Chill while you make the filling.

Beat the base. In a large bowl, beat softened cream cheese until smooth, about 1 minute. Add peanut butter, powdered sugar, vanilla, and salt. Beat until creamy and fluffy, scraping the bowl once.

Whip the cream. In a separate cold bowl, beat heavy cream to medium-stiff peaks. Don’t overbeat; it should be billowy and hold shape.

Fold it in. Gently fold the whipped cream into the peanut butter mixture in two additions. Stop as soon as no streaks remain to keep it airy.

Fill the crust. Spoon the filling into the chilled crust and smooth the top with an offset spatula or spoon.

Chill to set. Cover and refrigerate for at least 4 hours, preferably overnight, until firm enough to slice cleanly.

Add toppings. Before serving, sprinkle crushed Oreos or peanuts on top. Drizzle with chocolate syrup or warmed peanut butter if you like.

Slice and serve. For neat slices, run a sharp knife under hot water, wipe dry, and cut. Repeat between slices.