Pulse oreos in a food processor until very fine. Add melted butter and pulse again until butter is evenly distributed. Press mixture into a lightly greased pie plate. Set aside.

For the filling, beat cream cheese and peanut butter together until smooth with no lumps. Add confectioner's sugar and vanilla and beat again until smooth. In a separate bowl, whip heavy cream until stiff peaks form. Fold into peanut butter mixture until fully combined. Pour into crust. Refrigerate for 4-6 hours or preferably overnight

Before serving, prepare dark chocolate whipped cream, if desired. Whip heavy cream to stiff peaks. Add cocoa powder, confectioner's sugar and vanilla until combined. Pipe or spread onto pie. Garnish pie with melted peanut butter, chocolate syrup and candy pieces, if desired, before serving.