Peanut Butter Ice Cream Pie

This 6ingredient peanut butter ice cream pie combines a nobake Oreo cookie crust extra creamy peanut butter ice cream filling swirls of peanut butter and lots of Reeses Pieces. Make it ahead of time and feel free to use another flavor ice cream. See recipe Note.
Ingredients
Oreo Cookie Crust
22 regular Oreo cookies not DoubleStuf
5 Tablespoons 71g unsalted butter melted
Filling
1 cup 240ml cold heavy cream or heavy whipping cream
1 quart peanut butter ice cream softened
14 cup 62g melted creamy peanut butter plus more for garnish if desired

13 cup 67g Reeses Pieces crushed plus more for garnish if desired
optional whipped cream for topping
Instructions
Make the crust In a food processor or blenderchopper pulse 22 Oreos including the cream filling into a fine crumb. You should have about 2 cups packed crumbs or 250g. Pour crumbs into a large bowl. Add the melted butter and stir to combine. The mixture will be thick and quite wet. Try to smashbreak up any large chunks. Pour the mixture into an ungreased 9inch springform pan thats at least 2 53 inches deep. With medium pressure using your hand pat the crumbs down into the bottom and up the sides to make a compact thick crust.
Make the filling Using a hand mixer or a stand mixer fitted with a whisk attachment whip the heavy cream on mediumhigh speed until stiff peaks form about 34 minutes. If you accidentally overwhip the cream and it looks curdled and heavy pour in a little bit more cold heavy cream and fold it in gently by hand with a spatula until it smooths out.
Fold softened ice cream into the whipped cream. This will take a couple minutes as the ice cream is much stiffer than the whipped cream.
Spoon half of the filling into the prepared crust. Drizzle half of the melted peanut butter over the filling.