Oreo Pie

1 . Stage

Preheat oven to 350°. In a food processor, pulse cookies until fine crumbs form. Add butter and continue to pulse until blended and crumbs hold together when pinched.

2 . Stage

Press crumb mixture into bottom and up sides of a 9" springform pan.

3 . Stage

Bake crust until fragrant and firm, about 10 minutes. Let cool in pan on a wire rack.

4 . Stage

In a small bowl, whisk powdered sugar and cornstarch. In the large bowl of a stand mixer fitted with the whisk attachment, whip cream and 1/2 cup powdered sugar mixture on medium-high speed until stiff peaks form. Transfer whipped cream to a medium bowl. Reserve one-quarter of whipped cream in a separate container for decorating; refrigerate until ready to use. 

5 . Stage

In large bowl of stand mixer fitted with the paddle attachment, beat cream cheese, sour cream, and butter on medium-high speed until fluffy. Add remaining 1/2 cup powdered sugar mixture and beat until combined and smooth. Fold in whipped cream and chopped Oreos. 

6 . Stage

Pour cream cheese mixture into crust and wrap pan in plastic wrap. Refrigerate at least 6 hours or up to 5 days. For a firmer texture, freeze at least 4 hours or up to 1 month. 

7 . Stage

Before serving, decorate top of pie with reserved whipped cream and more Oreos.