Place the Oreo biscuits, creamy centres and all, into a food processor and blitz until they become fine, even crumbs. Add the melted butter and pulse briefly, or stir by hand in a large bowl, until every crumb is coated and the mixture resembles rich, buttery sand.

Tip the mixture into a 23cm (9-inch) pie dish and press it firmly across the base and up the sides, creating an even shell. Using the base of a measuring cup or a sturdy glass makes this wonderfully simple and gives a beautifully smooth finish.

Transfer the crust to the freezer for around 30 minutes, allowing it to firm up while you prepare the filling.

In a large bowl, beat together the softened cream cheese, smooth peanut butter and icing sugar until the mixture is completely silky, light and free from any lumps. Stir in the vanilla extract before gently folding through the whipped topping, preserving as much air as possible to create a mousse-like texture.

Finally, fold in the chopped miniature Reese's Peanut Butter Cups, ensuring they're evenly distributed throughout the filling so every slice is studded with little bursts of chocolate and peanut butter.

Spoon the filling into the chilled Oreo crust and smooth the surface with the back of a spoon or an offset spatula.

Spread the remaining whipped topping over the pie, creating soft swirls rather than a perfectly flat finish. Scatter generously with chopped Reese's Peanut Butter Cups, leaving a handful whole to create an irresistible centrepiece.

Refrigerate the pie for at least 4 hours, although an overnight chill will reward you with a firmer texture, cleaner slices and an even richer flavour.

Just before serving, drizzle each slice with warm chocolate fudge sauce and ribbons of melted peanut butter for the ultimate finishing touch.

Cover and refrigerate for up to 5 days. Alternatively, freeze for up to 1 month. Allow the pie to soften in the refrigerator before serving so the filling returns to its wonderfully creamy texture.