Crust

1.   Follow the Oreo cookie recipe as per directions. This will make a full batch. Once the dough is made, place half of the dough between 2 sheets of parchment paper. Flatten, then refrigerate until well chilled, about 1 hour

2.   When dough is chilled, roll to about ¼ inch or 0.6 cm thickness. Use your spring form pan bottom and cut out the shape. Trim off the extra dough and transfer the sheet of parchment with the cutout onto a cookie sheet. Bake at 350 F or 175 C for 15 minutes. Remove from oven and let cool to room temperature. Gently remove the pie crust from the parchment paper and place onto a wire cooling rack. For best results, let air dry overnight. Place the pie crust into a parchment lined spring form pan. Then, line the sides of the spring form pan with parchment

Pie Filling

3.   Into a stand mixer bowl, add your room temperature cream cheese, and whip to soften. Add the peanut butter and whip until soft. Add the powdered sweetener and either caramel or vanilla extract, and whip to combine

4.   In a separate mixing bowl add the heavy cream and whip to a medium peak stage. Ladle the whipped cream into the bowl with the peanut butter mixture. Whip to combine

5.   Transfer the pie filling to the spring form pan with the Oreo cookie pie crust. Smooth the surface and then refrigerate to chill, about 1 to 2 hours or overnight

Topping

6.   Rough chop the unsweetened chocolate and place in a bowl. Add the unsalted butter and place bowl over a bain marie/double boiler. Melt the chocolate. Remove from stove top and pour in the peanuts. Toss the peanuts until well coated. Transfer coated peanuts onto a sheet of parchment and place into the freezer until solid

7.   Whip the cup of heavy whipping cream to medium stiff stage

8.   Take the chilled peanut butter pie out of the refrigerator. Remove from the spring form pan and peel off the side parchment paper

9.   Ladle the whipping cream onto the center of the pie. Using an offset spatula, distribute towards the outer edge. Leave a bit of a higher ridge on the outer perimeter and smooth the central part of the whipped cream

10.   Using the leftover melted chocolate, drizzle crisscross lines in the center flat area

11.   Take the frozen peanuts and separate into individual or small cluster pieces. Arrange the peanuts in a ring, adjacent to the inside of the ridge, on the flat surface

12.   Return the finished pie to the refrigerator to set for 1 to 2 hours or overnight. Keep covered and chilled between servings. Enjoy!