Ingredients:

  • 24 whole Oreo cookies
  • 5 tbsp unsalted butter, melted and slightly cooled
  • 1/4 tsp sea salt
  • 1 cup creamy peanut butter
  • 8 oz full-fat cream cheese, softened to room temperature
  • 1 cup powdered sugar, sifted
  • 8 oz thawed whipped topping
  • 1 tsp pure vanilla extract

Instructions:

  1. Process the cookies. Pulse the 24 Oreo cookies in a food processor until they resemble fine, damp sand. Note: Don't remove the white cream centers, they help the crust hold together.
  2. Bind the crust. Pour in the 5 tbsp of melted butter and 1/4 tsp salt, pulsing until the mixture clumps together like wet potting soil.
  3. Form the base. Press the mixture firmly into the bottom and up the sides of a 9 inch deep dish pie plate using the bottom of a measuring cup. Note: High pressure here prevents a crumbly crust later.
  4. Flash freeze. Place the crust in the freezer for 10 minutes until it feels solid to the touch.
  5. Cream the fats. In a large bowl, beat the 8 oz softened cream cheese and 1 cup peanut butter together on medium high speed until the mixture is pale and light.
  6. Incorporate the sugar. Gradually add the 1 cup sifted powdered sugar and 1 tsp vanilla, beating on low speed first, then increasing speed for 1 minute to ensure a velvety texture.
  7. Fold the topping. Gently fold in the 8 oz of thawed whipped topping using a large rubber spatula until no white streaks remain.
  8. Fill and smooth. Pour the filling into the Oreo crust and smooth the top with an offset spatula until perfectly level.
  9. The long chill. Refrigerate for at least 4 hours until the center is firm and no longer jiggles.
  10. Decorate. Drizzle with 1/4 cup melted chocolate, sprinkle with 2 tbsp chopped peanuts, and pipe the extra 0.5 cup whipped topping until it looks like a masterpiece.