In a food processor pulse 24 Oreos (including the cream filling) until they are a fine crumb, to make about 2 cups of crush Oreos. TIP: If no food processor, place in a Ziplock bag and crush (use a rolling pin).

Place the crumbs into a large bowl.

Add the melted butter to the cookies and stir until combined.

Pour the crust mixture into an ungreased 8-inch or 9-inch pie dish.

Press the cookies into a flat crust, using your hand or the bottom of a glass, until compact. Press with your fingers up the sides to make a nice, thick crust.

Bake at 350°F (177°C) for 10-12 minutes. Cool the crust completely before using.

Combine the light cream cheese, peanut butter and brown sugar in a medium bowl and beat with a mixer until smooth. Add in the whipped cream and stir. Scrape the filling into the cooled pie shell, cover and refrigerate.

Meanwhile, for the chocolate whipped topping, add both the chocolate and heavy whipping cream in the top of a double boiler over medium heat. Whisk until melted.

Cover and refrigerate the topping for 2 hours until cooled. Next, beat the chocolate cream with a mixer until thick and you are able to spread onto the pie.

Spread the chocolate whipped cream onto the pie. Garnish with chocolate shavings.

Option to serve right away, or place back in the fridge until ready to serve.