Preheat oven to 350°F.

Place the 24 Oreo sandwich cookies in a food processor and pulse until they are fine crumbs. (If you don’t have a food processor, put the cookies in a heavy-duty zip-top bag and crush them with a rolling pin.)

Pour the cookie crumbs into a medium bowl and add the 5 tablespoons salted butter, melted. Stir until the crumbs are evenly moistened.

Transfer the crumb mixture into a 9-inch pie pan. Press the crumbs firmly and evenly into the bottom and up the sides of the pan, packing them tightly. Bake for 10 to 12 minutes. Remove from oven and let the crust cool completely on a wire rack.

While the crust cools, make the whipped cream: in the bowl of a stand mixer (or using a hand mixer) with the whisk attachment, beat the 1 cup cold heavy whipping cream on medium-high until it begins to thicken. Add the 2 tablespoons confectioner’s sugar and continue beating until stiff peaks form. Transfer the whipped cream to a separate bowl and refrigerate until ready to fold into the filling.

In the same (clean) mixing bowl, beat the 8 ounces full-fat brick cream cheese (at room temperature), 1 cup creamy peanut butter, 3/4 cup confectioner’s sugar, 1 1/2 teaspoons pure vanilla extract, and a pinch of flaky sea salt on medium speed until the mixture is smooth and light, about 2 to 3 minutes.

Using a spatula, gently fold the chilled whipped cream into the peanut butter–cream cheese mixture until combined and no large streaks remain. Fold carefully to keep the mixture light.

Pour or spoon the peanut butter filling into the cooled Oreo crust and spread it into an even layer.

Cover the pie and chill in the refrigerator for at least 4 hours or overnight, until set.

When ready to serve, chop the peanut butter cups and scatter them over the top of the chilled pie.

Melt the 3 tablespoons chocolate chips (microwave in short 15-second bursts, stirring between bursts, or melt over a double boiler) until smooth. Use a spoon to drizzle the melted chocolate over the chopped peanut butter cups.

Slice and serve the pie cold. Add extra whipped cream, if desired.