Spray a 9-inch pie pan with nonstick spray. Blend Oreo cookies into fine crumbs and mix with melted butter. Press the mixture into the bottom and sides of the pie pan to form the crust. Freeze for 15 minutes.

In a large mixing bowl, beat cream cheese, granulated sugar, and cocoa powder until smooth. Gradually add vanilla extract, sour cream, and melted chocolate, mixing until combined.

In another bowl, beat cream cheese and powdered sugar until creamy. Mix in peanut butter, vanilla extract, and sour cream until smooth.

In a chilled mixing bowl, whip heavy cream and powdered sugar until stiff peaks form.

Fold half of the whipped cream into the chocolate filling, then fold the remaining whipped cream into the peanut butter filling.

Spoon the chocolate filling into the pie crust, then dollop the peanut butter filling on top and spread evenly. Drizzle melted peanut butter on top.

Cover the pie with aluminum foil and refrigerate for at least 6 hours or overnight.

Before serving, garnish with crushed peanut butter cups, slice, and enjoy!