In food processor, crumble 10 oreo cookies.
Add melted butter and process until combined.
Press about 1 tsp of crumb-mixture into the bottom of each shotglass.
In stand-mixer, cream together cream cheese and peanut butter.
Gradually add 10x sugar, scraping down sides of the bowl as needed.
With mixer on low-speed, stir in cool whip. Set aside and prep shotglasses with hot fudge (you don't want to do this too far in advance or the fudge may start to run down the sides of the cup).
Fill a small plastic (Ziploc) baggie with about 1/4 cup hot fudge sauce and clip a small piece off of the end of the bag.
Drizzle hot fudge into the inside of the shotglasses, swirling around the sides.
Fill a large plastic (Ziploc) baggie with your Peanut Butter Pie filling and cut about a 1" long piece of the corner off.
Pipe Peanut Butter Pie filling into shot glasses. Sprinkle with chocolate sprinkles if desired.
Keep refrigerated until ready to serve.