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 into a 9.5” pie plate and press firmly into the bottom and up the sides. Place pie crust in the refrigerator while you prepare the filling.

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.

Add whipped cream to cream cheese mixture and use a spatula to gently fold together until mixture is uniform.

Add broken Oreo pieces and gently fold together until well distributed.

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. 

If desired, top with whipped cream before serving.