Begin by crushing approximately 24 Oreo cookies in a food processor until they turn into fine crumbs. Melt ½ cup of unsalted butter in the microwave, then combine it with the Oreo crumbs in a mixing bowl. Press this mixture firmly into the bottom of a 9-inch pie pan, making sure it's even and compact. Set aside to allow it to firm up while you make the filling.

In a large mixing bowl, beat 8 ounces of softened cream cheese with an electric mixer on medium speed until smooth and creamy. Gradually add 1 cup of creamy peanut butter and 1 cup of powdered sugar, mixing until well combined and fluffy.

Gently fold in 2 cups of Cool Whip or whipped cream into the peanut butter and cream cheese mixture. Use a spatula to incorporate the whipped cream slowly.

Once your filling is ready, pour it over the prepared Oreo crust. Use a spatula to spread it evenly, creating a smooth top.

Cover it with plastic wrap and refrigerate for at least 6 hours, or overnight for the best results.

Once chilled, remove the pie from the refrigerator. Top it generously with chocolate chips and chopped peanut butter cups before serving.