Prepare your pie crust first by placing Oreo cookies in a food processor and pulsing until nothing but fine crumbs remain

Add melted butter and pulse until well-combined.

Pour cookie crumb/butter mixture into the bottom of a 9 ½" pie pan.  Use the back of a spoon or the clean flat bottom of a measuring cup to evenly, firmly press crumbs into the bottom and sides of pie pan.

Place in freezer while you assemble your filling.

In a large bowl, combine softened cream cheese and peanut butter.  Use an electric mixer to stir until well-combined.

Gradually add 1 cup (125g) of powdered sugar, stirring until completely combined.

Stir in vanilla extract.

Pour 1 ½ cups heavy cream in a separate, medium-sized, clean bowl.  Add remaining 1 ¼ cup (155g) of powdered sugar, and use an electric mixer to beat, starting on low-speed and gradually increasing to high, until stiff peaks are achieved (mixture should be thick, fluffy, and resemble Cool Whip, see image in post or video for a visual).

Add whipped cream into peanut butter mixture and stir gently, but as well as you can using a spatula. Switch to your electric mixer on low and use that to briefly stir until the ingredients are well-combined and smooth (don't over-mix).

Spread peanut butter filling evenly into prepared pie crust and refrigerate covered for 4-6 hours (preferably overnight), or freeze¹, covered, for at least 2 hours before serving.

Prepare whipped cream shortly before serving (if using).

Before serving the pie, combine ¾ cup heavy cream, powdered sugar, and vanilla extract in a clean medium-sized bowl.

Use an electric mixer to stir on low-speed.  Gradually increase speed to high and beat until stiff peaks form.

Spread whipped topping over the center of the pie, or to be more decorative you can transfer to a piping bag fitted with a 2D Wilton piping tip or similar and pipe a decorative ring around the edge of the pie.

Slice, serve, and enjoy!  Since this pie is a no-bake one, keep it in the refrigerator or freezer when not enjoying because it loses its firmness quickly at room temperature.