For Crust• 25 Oreo cookies• 4 Tablespoons (55 g) butter melted (salted or unsalted is fine)For Filling• 1 ½ cups (354 ml) heavy cream cold• 1 cup (125 g) powdered sugar divided• 16 oz cream cheese softened (see note)• ¼ cup (56 g) sour cream• 1 teaspoon vanilla extract• 15 Oreo cookies broken into pieces (see note)• Whipped cream for topping optional
Place cookies in the basin of a food processor and pulse in 1-second intervals until you have fine crumbs. Pour melted butter overtop. Mix together cookie crumbs and butter until coated.
Pour heavy cream into a large mixing bowl and add about ½ cup (62g) powdered sugar. Use an electric mixer to beat until you have stiff, fluffy peaks. Set aside.
In a separate large mixing bowl, combine cream cheese, remaining powdered sugar (about 63g), sour cream, and vanilla extract until smooth and well-combined.
Pour filling into prepared pie crust, cover with plastic wrap, and chill in the refrigerator for at least 6 hours (preferably overnight) and up to 4 days before enjoying.