Crust
1 (14.3 oz) package Oreos
8 tablespoons melted butter
Filling
8 tablespoons butter, softened
1 1/2 cups creamy peanut butter
1 cup powdered sugar
Topping
1 cup semisweet chocolate chips
2 Tablespoons creamy peanut butter
1/2 cup heavy whipping cream
Finely crush the Oreos using your favorite method, i.e. a food processor, blender, or smashed in a Ziploc bag. I tend to use the food processor because the entire crust can be easily made in doing so. Stir crumbs together with 8 tablespoons melted butter until well combined. Press into the bottom and up the sides of a 9" pie pan. Freeze crust for 10 minutes until set.
Place chocolate chips and 2 tablespoons of peanut butter in a large glass or heatproof bowl. Meanwhile, in a saucepan, over medium-high heat, bring heavy whipping cream to a rolling simmer. Pour the cream over the chocolate chips and peanut butter and let stand for 5 minutes, and then whisk until smooth. Pour the chocolate layer over the peanut butter layer. Refrigerate, covered, at least 1 hour until ready to serve.