Instructions:

• Start by crushing the 24 Oreos in a food processor until they’re fine crumbs. If you don’t have a food processor, you can place the Oreos in a zip-top bag and crush them with a rolling pin. In a mixing bowl, combine the Oreo crumbs with 5 tablespoons of melted unsalted butter. Stir until the mixture resembles wet sand.
• Press the Oreo mixture firmly into the bottom and up the sides of a 9-inch pie dish. Ensure it's packed tightly for a sturdy crust. Place the crust in the refrigerator to set while you prepare the filling.
• In a small bowl, combine 1 teaspoon of unflavored gelatin with 1 1/2 tablespoons of water. Let it sit for about 5 minutes to bloom, then microwave for about 10-15 seconds until dissolved. Set aside to cool slightly.
• In a separate mixing bowl, whip 1 cup of heavy cream and 1 teaspoon of vanilla extract until soft peaks form. Be careful not to over-whip; you want a light, airy texture.
• In a large bowl, beat together 8 ounces of soft cream cheese and 1 cup of powdered sugar until smooth. Stir in 3/4 cup of creamy peanut butter until fully combined. Finally, add the dissolved gelatin and mix until well incorporated.
• Gently fold the whipped cream into the peanut butter mixture, being careful not to deflate the whipped cream. Fold until just combined, creating a light and fluffy filling.
• Fold in 1/2 cup of toffee bits, ensuring they are evenly distributed throughout the filling.
• Spoon the peanut butter filling into the prepared Oreo crust, smoothing the top with a spatula. Cover with plastic wrap and refrigerate for at least 4 hours, or overnight for the best results.
• Before serving, drizzle the top with slightly warmed peanut butter and chocolate sauce. You can also garnish with additional toffee bits or your favorite peanut butter candies for an extra special touch. Slice, serve, and enjoy!