Prep your pan. Use a 9-inch pie dish. You can also use a store-bought Oreo crust to save time, but a homemade crust has better flavor and thickness.

Make the crust. Crush about 24 Oreo cookies (filling included) into fine crumbs using a food processor or a zip-top bag with a rolling pin. Stir in melted butter until the mixture looks like wet sand.

Press and chill. Firmly press the crumb mixture into the bottom and up the sides of the pie dish. Use the bottom of a measuring cup to pack it tight. Chill in the fridge for at least 20 minutes while you make the filling.

Whip the cream. In a cold bowl, whip the heavy cream to stiff peaks. Set aside. This adds lightness and helps the pie set without gelatin.

Beat the cream cheese. In a separate bowl, beat the softened cream cheese until smooth and fluffy, about 2 minutes. Add powdered sugar, vanilla, and a pinch of salt. Beat again until silky and lump-free.

Fold in the whipped cream. Gently fold the whipped cream into the cream cheese mixture in two batches. Keep it airy—don’t stir aggressively or you’ll deflate it.

Add cookie pieces. Roughly chop 6–8 Oreos and fold them into the filling. Bigger pieces give great crunch, but avoid huge chunks that make slicing tricky.

Fill the crust. Spoon the mixture into the chilled crust and smooth the top. If you like, add a decorative swirl with the back of a spoon.

Chill to set. Refrigerate for at least 4 hours, or overnight for the cleanest slices. The longer chill gives a firmer, mousse-like texture.

Finish and serve. Top with extra whipped cream and crushed Oreos right before serving. Use a warm, dry knife for neat slices.