To make the crust: Mix together the melted butter and oreo crumbs. Pat into a 9X9-inch pie plate to make a crust. Refrigerate while you make the filling.

To make the fudge layer: Chop the unsweetened chocolate finely and place in a medium-size bowl along with powdered sugar. Heat the corn syrup in the microwave in 20-second increments or on the stovetop over low heat. When the syrup is bubbling, remove from heat and pour over the chocolate and stir until all the chocolate is melted and the mixture is smooth. Let cool for until the sauce is mostly cooled.

To make the peanut butter filling: Place the cream cheese, icing sugar, and vanilla in a large bowl and beat on low speed using a handheld electric mixer. Add the peanut butter and beat until combined. Finally, add the whipping cream and beat on low at first gradually increasing the speed to high as the mixture comes together and starts to thicken until it is the consistency of whipped cream.

To assemble the pie: Take the crust out of the refrigerator and place half of the peanut butter filling directly on top of the crust and spread it around evenly using an offset spatula. Next, pour the cooled fudge sauce over and spread around using the back of a spoon. Lastly, top with the other half of the peanut butter filling and spread around carefully, so as to not disturb the fudge layer below. Refrigerate the pie for 2-4 hours before serving. Enjoy!