Oreo Pie

Ingredients 1 (19.1-oz.) package chocolate sandwich cookies, such as Oreos (family size), divided 5 tbsp. salted butter, melted 1 c. heavy whipping cream

8 oz. cream cheese, room temperature 1/4 c. sour cream, room temperature 3/4 c. powdered sugar 1 tsp. vanilla extract Whipped cream, for serving

Directions Put 25 cookies in a large food processor. Crush till fine, about 1 minute. Pulse in melted butter. Firmly press Oreo mixture into the bottom and up the sides of a buttered 9-inch deep-dish pie pan. Freeze for 15 minutes while making the filling.  

On medium-high speed, whip heavy cream in an electric mixer bowl using the whisk attachment until stiff peaks form, 1 to 2 minutes. Reserve the mixture in a big bowl.

Mix cream cheese, sour cream, powdered sugar, and vanilla in the basin used to beat the cream. Beat on medium-high speed with the paddle attachment until light, fluffy, and smooth, about 1 minute, scraping the bowl edges and bottom.  

Reserve 8 cookies and put the other 9 in a zip-top bag. Hit the bag with a rolling pin to lightly crush cookies. Fold into cream cheese mixture.

Smooth the mixture on the cold pie shell. Cover and chill for 4 hours or overnight.

Press 8 flat cookies into the pie top before serving. Slice and garnish with whipped cream and cookie crumbs.