Crush about 24 Oreos in a food processor or zip-top bag until fine crumbs form. Melt 5 tablespoons of unsalted butter and combine it with the Oreo crumbs. Press the mixture into the pie plate and refrigerate for 30 minutes.

In a mixing bowl, beat 1 cup of heavy whipping cream with ¼ cup of powdered sugar until stiff peaks form, about 3-4 minutes. Set aside.

In another bowl, beat 8 ounces of softened cream cheese until smooth. Gradually add ½ cup of creamy peanut butter, ½ cup of powdered sugar, and 1 teaspoon of vanilla extract until combined and silky.

Gently fold the whipped cream into the peanut butter mixture. Start with a small portion to lighten the filling and then incorporate the rest.

Spoon the creamy filling into the chilled Oreo crust. Top with chopped peanuts and drizzle with chocolate syrup if desired. Chill for at least 2 hours before serving.