Oreo Crust
1-Use a 9-inch springform pan: Use a 9-inch springform pan. Spray with a baking nonstick spray. Set aside
2-Using a blender, blend the Oreos into: Using a blender, blend the Oreos into a fine crumb. Add in the melted butter and mix.
3-Pour the crumbs into the pan: Pour the crumbs into the pan. Use your hands to press the crust halfway up the sides of the pan. Use the bottom of a measuring cup to compact the bottom of the crust.
4-Place in the freezer to set while: Place in the freezer to set while you make the pie batter.

Chocolate Pie
5-In a small bowl, add the chocolate: In a small bowl, add the chocolate chips. Heat the heavy cream in a small saucepan over medium heat, until steaming. Pour the hot cream over the chocolate chips and let sit for 2 minutes. Stir the chocolate until smooth. If any chocolate chunks remain, heat in the microwave for 10 seconds and stir.
6-Using a mixer, beat the cream cheese: Using a mixer, beat the cream cheese and powdered sugar on high speed for 2 minutes.
7-Add in the cocoa powder and melted: Add in the cocoa powder and melted chocolate and mix on high speed until creamy. Set aside.

Peanut Butter Pie
8-Using a mixer, beat the cream cheese: Using a mixer, beat the cream cheese and powdered sugar on high speed for 2 minutes.
9-Add in the peanut butter and sour: Add in the peanut butter and sour cream. Mix on high speed until creamy. Set aside.

Whipped Cream for the Batters
10-Using a metal bowl with a whisk: Using a metal bowl with a whisk attachment, beat the heavy cream, powdered sugar, and vanilla on high speed until stiff peaks form.
11-Pour half of the whipped cream in: Pour half of the whipped cream in both the chocolate pie and the peanut butter pie.
12-Use a rubber spatula to gently fold: Use a rubber spatula to gently fold the whipped cream into the pie batter. Be gentle to not knock the air out, this will take a few minutes. Do this for both batters.
13-Spread the chocolate pie on top of: Spread the chocolate pie on top of the crust. Spread it evenly. Spread the peanut butter pie on top of the chocolate. Spread it evenly.
14-Cover with foil and chill in the: Cover with foil and chill in the fridge for at least 6 hours or overnight.

Peanut Butter Whipped Cream
15-Using a metal bowl with a whisk: Using a metal bowl with a whisk attachment, beat the heavy cream, powdered sugar, and vanilla on high speed until soft peaks form.
16-Heat the peanut butter in the microwave: Heat the peanut butter in the microwave for 15 seconds. Add the warmed peanut butter to the whipped cream and beat on high speed until stiff peaks form.
17-Remove the springform ring: Remove the springform ring. You can keep the bottom pan on, or you can remove to a separate platter.
18-Top with the peanut butter whipped cream: Top with the peanut butter whipped cream and add chopped peanut butter cups for decoration.