Preheat your oven to 350°F (175°C) if you desire a firmer crust. Crush Oreos into fine crumbs and mix with melted butter. Press into a pie plate and chill for 30 minutes.

Whip the heavy cream with powdered sugar in a large bowl until stiff peaks form, about 3-5 minutes. Set aside gently.

Beat softened cream cheese until smooth, then mix in creamy peanut butter, remaining powdered sugar, and vanilla extract until well combined.

Fold the whipped cream into the peanut butter mixture carefully to maintain fluffiness. Spoon the filling into the chilled crust and smooth it out. Top with chopped peanuts and chocolate syrup if desired.

Cover and chill the assembled pie in the refrigerator for at least 2 hours before serving.