No bake peanut butter oreo pie

In a food processor, add 28 Oreo cookies and pulse until a coarse mixture forms. Add the melted butter and pulse until a wet mixture forms. Transfer to an 8x8 dish, and press down into an even layer. Place in the fridge for at least 15 minutes. In a medium bowl, whip heavy cream until stiff peaks (ideally in a cold bowl). In a large bowl, beat cream cheese and sugar until smooth. Add peanut butter and beat until incorporated. Add whipped cream into cream cheese mixture and beat until combined. Fill the oreo crust with the filling and refrigerate until set (approx. 1-2 hours). Sprinkle with additional Oreo cookie crumbs and drizzle with peanut butter if desired. Serve chilled and eat within 2-3 days. Or freeze for up to 4 weeks.