Crust

1. Preheat oven to 350 degrees F.
2. Crush up 25 Oreos (cream and all) until really fine. I used a blender to do this, but a bag and a rolling pin will work, too! Place crumbs in a medium bowl.
3. Pour melted butter into the bowl of Oreo crumbs and stir until all combined.
4. Push the Oreo and butter mixture into a 9-inch pie pan to form a crust.
5. Place in the oven and bake the crust for 10 minutes (and not a minute longer!).
6. Remove from the oven and let cool completely (this is the only baking we need to do).

Oreo Cream filling

1. Crush 15 Oreos into a bowl and set aside. I used my hands for this as you’ll want to have some chunky pieces. I broke each Oreo into quarters.
2. In a stand mixer with a whisk attachment, whip heavy cream until stiff peaks form. Set aside.
3. In another large bowl, beat cream cheese until smooth.
4. Add confectioners sugar and vanilla extract, and beat until silky smooth.
5. Grab those bowls of whipped cream, and crushed Oreos, and fold them into the cream cheese mixture. I’ve made this twice and the first time I rushed this process and the filling was a little dense–still delicious. But take your time with the folding, on the second time, the filling was luscious and airy.
6. Spread filling into the cooled crust. Cover tightly and let sit for 8 hours.
7. When time to serve, spread cool whip over the top of the pie. Garnish with crushed or halved Oreos.