For the crust, spray a pie dish with nonstick spray.

Add 22 of the Oreo cookies to a food processor and blitz to crumbs.

Add the butter to a microwave safe bowl, heating for 20 second increments, until melted.

Fold together the Oreo crumbs and melted butter, until well combined.

Press this mixture into the pie dish evenly to form your crust.

Move the pie dish to the freezer to set the crust while you make the filling.

In a large mixing bowl, mix together cream cheese and powdered sugar, until well combined.

Add the vanilla, and 8 ounces cool whip, mixing until well combined, scraping the sides of the bowl as needed.

Take the about 16 of the remaining 24 Oreos, and roughly chop.

Fold the chopped oreos into the pie filling. Set the rest aside to use for topping.

Add the filling to the pie crust and smooth out evenly.

Move to the refrigerator to chill for about 6 hours, or over night.

Before serving, top with extra cool whip or whipped cream, and chopped Oreos or Oreo crumbs, if desired.