Preparation Steps

• Chill a large mixing bowl and beaters in the refrigerator for 10 minutes. Measure all ingredients so they’re ready to go.
• Make the whipped cream first: In the chilled bowl, whip the cold heavy cream with 2 tablespoons powdered sugar on medium-high until medium-stiff peaks form, 2–3 minutes. Reserve about one-third of the whipped cream in the fridge for topping; keep the rest chilled for folding into the filling.
• Build the crust: Place the cookies in a large zip-top bag and crush with a rolling pin until very fine. Transfer crumbs to a bowl, stir in the melted butter until evenly moistened, then press firmly into a 9-inch deep-dish pie plate, packing the bottom and sides with a flat-bottomed glass. Freeze the crust for 15 minutes to set while you make the filling.
• Mix the filling: Beat the softened cream cheese until smooth and fluffy, about 1 minute. Add 1/2 cup powdered sugar, vanilla, and salt; beat until creamy and no lumps remain. Mix in the peanut butter until fully incorporated and slightly aerated, then blend in the marshmallow creme just until combined and silky.
• Lighten the filling: Fold the larger portion of whipped cream into the peanut butter mixture in two additions, using broad strokes to keep it airy.
• Assemble: Spoon the filling into the chilled crust and smooth the top. Dollop the reserved whipped cream over the surface and swirl. If using, warm the peanut butter 15–20 seconds in the microwave and drizzle over the top; use a skewer to create gentle ripples. Sprinkle with crushed cookies, if desired.
• Chill until set, at least 4 hours (or overnight for the cleanest slices). Keep refrigerated until serving.
• Slice and serve: For neat wedges, run a long knife under hot water and wipe dry between cuts.