Preheat the oven to 350°F (177°C).

In a food processor or blender, pulse 22 Oreos (including the cream filling) into a fine crumb. You should have about 2 cups (packed) crumbs, or 250g. Pour crumbs into a large bowl. Add the melted butter and stir to combine. The mixture will be thick and quite wet. Try to smash/break up any large chunks. Pour the mixture into an ungreased 9-inch pie dish. With medium pressure using your hand, pat the crumbs down into the bottom and up the sides to make a compact, thick crust. Bake for 10 minutes. Allow to cool as you prepare the filling.

Place chopped chocolate in a medium heat-proof bowl. Heat the cream in a small saucepan over medium heat, stirring occasionally. Once it comes to a simmer, immediately remove from heat and pour over the chocolate. Let sit for 2–3 minutes to soften the chocolate, then stir gently until the ganache is smooth. Set aside at room temperature and allow to slightly cool.

Using a hand mixer or a stand mixer fitted with a whisk attachment, beat the heavy cream on medium-high speed until stiff peaks form, about 3 minutes. Spoon the whipped cream into a bowl and set aside. Using the same mixing bowl (no need to rinse it out), beat the cream cheese on medium-high speed until smooth. Then add the peanut butter, confectioners’ sugar, and vanilla extract, and beat until combined. Mixture will be thick. Fold in the whipped cream until smooth.

Spread peanut butter filling into the cooled crust.

Spread the chocolate ganache on top of the filling.

Chill the pie in the refrigerator for at least 6 hours and up to 48 hours. If chilling for longer than a day, loosely cover it.

Top the whipped cream with Reese’s Pieces and chopped peanuts.

Slice and serve cold. Cover leftover pie and store in the refrigerator for up to 5 days.