To make the Oreo crust  - First, spray a 9 inch pie plate with non- stick spray and set aside. 

Next, put Oreo cookies in a food processor and pulse until you get fine crumbs, then add melted butter and pulse some more until the crumbs are coated with butter.

Then, place the mixture on a pie plate and spread evenly with a solid object so that it covers both the bottom and the sides of a pie plate.  Keep it refrigerated while you make the filling. 

To make peanut butter filling -  in a large bowl, mix softened cream cheese, powdered sugar and vanilla with an electric mixer, at medium speed, until it gets smooth. 

Then add peanut butter and beat some more until it’s combined. Next, fold in ½ a can of sweetened condensed milk and mix until it becomes smooth and then add a  cup of heavy whipping cream, beating some more until it thickens.

Spread the mixture over the Oreo crust. 

To make the topping - In a separate dish, whip 1 cup heavy whipping cream until stiff peaks form, then add  ½ can sweetened condensed milk and beat until it gets smooth.

Spread it over the peanut butter filling and top  with chopped Reese's cups.

Wrap and leave in the freezer for at least 6 hours, possibly overnight.