Place the gluten-free Oreo cookies in a food processor or blender. You do not need to remove the cream filling from the Oreos. Pulse until the cookies turn into fine crumbs. If you don’t have a food processor, you can place the cookies in a zip-top bag and crush them with a rolling pin.

In a mixing bowl, combine the Oreo crumbs with the melted butter.

Stir until the mixture looks like wet sand and all the crumbs are moistened.

Transfer the mixture to a greased 9-inch pie dish. Using your hands or the back of a measuring cup, press the crumbs firmly and evenly across the bottom and up the sides of the dish.

Bake the Oreo pie crust at 350°F (175°C) for 8-10 minutes, until fragrant. Set aside to cool.

Add the heavy cream to a medium saucepan. Heat over medium-low until simmering. Do not let the heavy cream boil.

Place the chocolate chips in a heat-proof bowl. Then, pour the hot heavy cream over the chocolate chips.

Cover the bowl with a plate for 5 minutes to trap in the steam. Then, stir the chocolate chips and heavy cream mixture until smooth.

Pour the chocolate ganache into the prepared cookie crust and smooth with a spoon or spatula.

Refrigerate the pie for 1 hour until the ganache is semi-set.

To make the peanut butter layer, combine the creamy peanut butter and cream cheese in a bowl. Use an electric mixer to mix until smooth.

Then, add the vanilla and powdered sugar to the peanut butter mixture. Mix again until combined.

Fold in the Cool Whip or whipped cream until combined.

Spread the peanut butter layer over the top of the chocolate filling.

Refrigerate for 3-4 hours until set.

Top the pie with drizzled melted peanut butter, chocolate and peanut butter cups.

Slice and serve!