NO BAKE PEANUT BUTTER CHEESECAKE PIE, IF YOU LIKED IT SAY HELLO

Pie Crust

• Place OREOs in a food processor and pulse until only fine crumbs remain. Drizzle in melted butter and pulse several times until it is completely incorporated.
• Spray your pie plate with nonstick cooking spray. Press the Oreo crumb mixture into the bottom of the pie plate evenly and up the sides. Refrigerate for 1 hour.

Pie Filling

• Beat cream cheese and peanut butter together until light and fluffy.
• Beat in vanilla and powdered sugar until well combined, scraping down sides of the mixing bowl as necessary.
• Fold in the Cool Whip.
• Evenly spread the hot fudge topping on top of the cooled crust.
• Top with the peanut butter cheesecake filling. Smooth the top.
• Refrigerate for at least 2 hours before slicing and serving.