Ingredients:

  • 24 standard Oreo cookies (265g)
  • 5 tbsp unsalted butter, melted (70g)
  • 1 pinch fine sea salt
  • 8 oz full-fat cream cheese, softened (226g)
  • 1 cup creamy commercial peanut butter (250g)
  • 1 cup powdered sugar, sifted (120g)
  • 1 tsp pure vanilla extract
  • 1 cup heavy whipping cream, cold (240ml)
  • 2 tbsp chocolate ganache or melted chocolate drizzle
  • 2 tbsp crushed honey-roasted peanuts
  • 6 mini peanut butter cups, halved

Instructions:

  1. Place the 24 Oreos (265g) in a food processor and pulse until they reach the consistency of fine sand. Note: Tiny crumbs ensure the crust holds together without crumbling when sliced.
  2. Add 70g melted butter and a pinch of salt to the processor, pulsing until the mixture looks like wet sand.
  3. Press the crumbs firmly into the bottom and up the sides of a 9 inch pie plate. Use the bottom of a flat measuring cup to get a tight, even pack.
  4. Flash chill the crust in the freezer for exactly 10 minutes. Note: This locks the butter in place so the crust doesn't migrate when you add the filling.
  5. In a large bowl, beat the 226g softened cream cheese and 250g peanut butter on medium high speed until the mixture is pale and completely smooth (about 2 minutes).
  6. Gradually add 120g sifted powdered sugar and 1 tsp vanilla extract, beating until no white streaks remain.
  7. In a separate chilled bowl, whip 240ml cold heavy cream until stiff peaks form. You’ll know it’s ready when the whisk leaves deep tracks that don't collapse.
  8. Gently fold the whipped cream into the peanut butter mixture in two separate batches.
  9. Spread the filling into the chilled crust and smooth the top with an offset spatula.
  10. Refrigerate for at least 4 hours (or overnight) until the filling is firm and set.
  11. Garnish with chocolate drizzle, crushed honey-roasted peanuts, and halved mini peanut butter cups before slicing.