1- In a blender, food processor or plastic bag crush the Oreos you have very well. Now, add to the crumbs you got after crushing 8 tablespoons of melted butter and stir the two until they become well combined. Press the mixture into the bottom as well as the sides of your pie pan. This crust should be frozen for about 10 minutes.
2- In a separated bowl or a stand mixer bowl beat the other 8 tablespoons of melted butter plus 1 1/2 cups creamy peanut butter and 1 cup of powdered sugar at low speed until you get a creamy and smooth mixture. Pour the peanut butter you just made over the crust making a smooth layer. Then take the pie pan back to the freezer.
3- In a glass or heat-proof bowl place both the chocolate chips and the 2 tablespoons of peanut butter you still have. Then in a saucepan and over medium-high heat bring heavy whipping cream to a rolling simmer. Pour the cream you just simmered over the chocolate chips and peanut butter give it a while to sit (about 5 minutes) then whip quickly until it turns completely smooth. Spoon the chocolate layer over the peanut butter layer. Cover and refrigerate your Chocolate peanut butter pie for at least 1 hour until it is ready to be served.