Preheat the oven to 350ºF.

Place the Oreo cookies in a food processor and process until you have fine crumbs. (Do not remove the filing.) Add the melted butter and pulse a few times until fully combined.

Press the Oreo mixture into a 9-inch deep dish pie dish. (I like to use a measuring cup with a flat bottom to press the crust into the bottom and sides of the dish.) Bake in the preheated oven for 10 minutes. Remove and let the crust cool completely.

In a large bowl, beat the cream cheese until it is light and fluffy.

Beat in the peanut butter. Start adding the powdered sugar, about 1/4 cup at a time, until it is all incorporated.

Add the whipping cream to another bowl or to the bowl of a stand mixer. Whip until stiff peaks form.

Stir about 1/4 of the whipped cream into the peanut butter mixture. (This will lighten the mixture, and make it easier to fold the rest of the cream in.) Add the remaining cream, and fold until no streaks of white remain.

Pour the filling into the cooled crust and smooth the top. Cover and refrigerate for at least 4 hours, until the filling is set and chilled through.

Serve topped with hot fudge and peanuts, if desired.