Peanut Butter Fudge Pie With Oreo Cookie Crust

For the Oreo cookie crust:
Preheat oven to 350ºF.

In a bowl combine Oreo crumbs and butter. Mix until fully combined. Press crumb mixture into the bottom and sides of a 9″ pie pan using the bottom of a metal measuring cup or spoon. Bake for 5-6 minutes. Cool crust.

For the fudge layer:
Combine heavy cream, corn syrup and brown sugar in small sauce pan. Mix until combined. Heat until just shy of a simmer.

Remove from heat and add chocolate chips, cocoa powder, instant coffee granules, sea salt and vanilla. Mix until chocolate is melted and fudge sauce is smooth.

Pour fudge sauce into Oreo cookie crust and place in freezer for 20 minutes to cool.

For the peanut butter layer:
In a very small sauce pan, add water and unflavored gelatin. Allow to sit for 2 minutes. Place gelatin over low heat until mixture becomes clear and runny, about 1-2 minutes; remove from heat. Watch mixture carefully to avoid burning the gelatin.

In a mixer fitted with a whisk attachment, add cream cheese, peanut butter, powdered sugar and vanilla. Beat until light and fluffy, scraping sides of bowl as needed.

Turn mixer to low and slowly add melted gelatin. Turn mixer to medium speed and beat until gelatin is fully incorporated and mixture is light and fluffy.

Using a whisk, fold in whipped cream 1/3 at a time until all whipped cream is incorporated.

Pour peanut butter mixture over the top of fudge. Cover and refrigerated for at least 3 hours.

Garnish pie with additional whipped cream and Oreos.