Preheat the oven to 350°F.

Place the cookies in the bowl of a large food processor. Process until finely crushed, about 1 minute. Transfer to a bowl and pour the melted butter over top. Stir with a fork to combine.

Press the Oreo mixture firmly into the bottom and up the sides of a pie plate. Bake until set, 5 to 7 minutes. Remove from the oven and allow to cool completely.

In the bowl of a stand mixer fitted with a whisk attachment, beat the peanut butter with the cream cheese until smooth.

Add the powdered sugar and beat until smooth. Add the thawed whipped topping and beat until smooth, scraping the sides as needed.

Pour the filling into the crust, evening out the top with a knife or spatula. Chill for at least 4 hours before serving.