Start by crushing the Oreos into fine crumbs. Mix these crumbs with melted unsalted butter until well combined. Pour the mixture into a pie dish and press it firmly into the bottom and up the sides.

In a mixing bowl, beat together room-temperature cream cheese, unsweetened cocoa powder, white granulated sugar, sour cream, and pure vanilla extract until smooth. Fold in the melted chocolate.

Carefully spread the chocolate mixture evenly over your prepared Oreo crust.

In another bowl, mix room-temperature cream cheese with white granulated sugar until creamy. Add creamy peanut butter, pure vanilla extract, and sour cream. Beat until smooth and fluffy.

Spoon the peanut butter mixture over the chocolate layer gently and spread it evenly.

Cover your pie with plastic wrap or aluminum foil and place it in the refrigerator for at least four hours or overnight.

Whip cold heavy cream in a large bowl until soft peaks form. Gradually add powdered sugar while continuing to whip until stiff peaks form.

Drizzle melted peanut butter over the whipped cream topping.

Finish off by adding chopped peanut butter cups on top for decoration.