Make the Crust:

1. Preheat your oven to 350°F. Lightly spray a 9-inch pie dish with cooking spray.
2. In a food processor, pulse the Oreo cookies (with filling) until finely crushed.
3. Add the melted butter and continue pulsing until the crumbs are thoroughly coated and hold together when pressed.
4. Press firmly into the bottom and up the sides of the pie dish.
5. Bake for 10 minutes, until set and fragrant. Cool completely on a wire rack.

Make the Filling:

1. Melt the chopped chocolate in a microwave-safe bowl using 30-second intervals, stirring in between, until smooth. Let it cool.
2. In a large mixing bowl, whip the heavy cream to soft peaks.
3. Gradually add caramel sauce and continue to whip until medium-stiff peaks form.
4. Fold in the cooled chocolate gently until fully combined.
5. Pour the mousse into the cooled crust, cover with plastic wrap, and refrigerate for at least 6 hours or overnight.

Make the Peanut Butter Whipped Cream:

1. In a large bowl, beat heavy cream until slightly thickened.
2. Add peanut butter, confectioners’ sugar, and vanilla extract.
3. Whip until soft peaks form, being careful not to overbeat.
4. Spread evenly over the chilled mousse layer.

Add the Toppings:

1. Just before serving, drizzle generously with caramel sauce, melted chocolate, and melted peanut butter