Add the crushed Oreos and butter together in a food processor or blender.
Pack into the bottom of an eight-inch pie plate.
Bake 350 degrees for 15 to 20 minutes.
PEANUT BUTTER FILLING:
Using a mixer, beat together the peanut butter, confectioners sugar, and cream cheese.
In a separate bowl, whip up the Heavy Cream and 1/4 cup sugar.
Fold the whipped heavy cream into the Peanut Butter Mixer. Instead of the whipped heavy cream, you can use 16 ounces Cool Whip.
Stir in the mini chocolate chips.
Allow this pie to chill in the refrigerator overnight to firm up.
For the whipped topping: Meanwhile, whisk the cream cheese, heavy cream, and 1/3 cup sugar in a medium bowl with an electric mixer on medium speed until stiff peaks form, about 3 minutes. Mound the whipped topping on top of the pie and sprinkle with more mini chocolate chips Or Reese’s pieces.