To make the Oreo crust: Preheat the oven to 350°F (180°C).
Add the Oreos to a food processor and process until you have fine crumbs. Scoop the crumbs into a mixing bowl, add the melted butter and mix until well combined.
Scoop the mixture into a 9-inch pie plate and firmly press it down into an even layer on the bottom and up around the sides of the dish. If needed, use the bottom of a measuring cup to help pack the crust into the pie dish.
Bake for 10 minutes. Remove from the oven and set aside to cool completely.
To make the Oreo pie filling: Using a stand mixer fitted with the paddle attachment, or in a large mixing bowl using a handheld mixer, beat the cream cheese until smooth. Add the powdered sugar and vanilla extract and mix until well combined, stopping to scrape down the sides of the bowl as needed. Set aside.
Pour the heavy whipping cream in a separate mixing bowl. Start mixing on low speed, then increase the speed to medium-high until the mixture thickens and stiff peaks form.
Add half of the whipped cream to the cream cheese mixture and gently fold it in or mix it in on low speed with your mixer until just combined, then fold in the remaining whipped cream. Gently fold in the chopped Oreos.
Scoop the filling into the cooled pie crust crust and carefully spread it around into one even layer.
Cover with plastic wrap and transfer to the fridge to chill for at least 6 hours or overnight.
If desired, pipe whipped cream around the edges and top with the Oreos right before serving.
Video
Notes
Storage Instructions: Cover tightly and refrigerate for up to 4 days.