Add 25 Oreos to a food processor and pulse into fine crumbs. Transfer the Oreo crumbs into a small bowl, pour in the melted butter and mix.

Transfer the Oreo and melted butter mixture into a 9-inch pie dish and press it into the bottom and up the sides of the dish.

Chill in the refrigerator for 30 minutes or overnight if preferred.

Using a stand mixer or a hand mixer and a medium bowl, beat the cream cheese until creamy, then add the powdered sugar and vanilla and keep beating until combined and smooth. Set aside.

Using a stand mixer or a hand mixer and a large bowl, whip the cold heavy cream until fluffy with stiff peaks.

Using a rubber spatula, gently fold the cream cheese mixture and chopped Oreos into the heavy cream. Be very gentle when doing this or the heavy cream will deflate.

Gently pour the filling into your prepared crust and smooth down the top with an off-set spatula.

Cover with plastic wrap and chill in the refrigerator for 6-7 hours or overnight (recommended).

When you’re ready to decorate and serve, prepare the cream cheese frosting. In a medium bowl, beat the cream cheese, powdered sugar, and vanilla extract until creamy and smooth. Transfer the frosting into a piping bag fitted with a star tip or your favorite tip and decorate the pie to your liking.

Slice into 8 slices making sure to clean the knife between each slice. Serve and enjoy!