MySweetCreations Peanut Butter Cookie Pie

18 cream-filled chocolate sandwich cookies (such as Oreo®), crushed

1 ½ tablespoons butter

½ teaspoon ground cinnamon

1 (8 ounce) package cream cheese, softened

1 cup confectioners sugar

1 teaspoon vanilla extract

1 cup creamy peanut butter

3 cups frozen whipped topping, thawed

¾ cup frozen whipped topping, thawed

2 tablespoons chocolate sundae syrup (such as Smucker s®)

2 tablespoons caramel sundae syrup (such as Smucker s®)

4 peanut butter cups (such as Reese s®), chopped

Preheat an oven to 350 degrees F (175 degrees C). Mix the chocolate cookies with the butter and cinnamon in a bowl. Press mixture firmly into the bottom of a 9-inch springform pan.

Bake in the preheated oven until the crust hardens, about 8 minutes. Set aside to cool.

Beat together the cream cheese, confectioners sugar, and vanilla extract. Stir in the peanut butter until well blended, then fold in 3 cups whipped topping until the mixture is light and fluffy. Transfer the mixture onto the cooled cookie crust, spreading evenly on top.

Place the remaining 3/4 cup whipped topping into a pastry bag with a tip. Pipe the topping on the pie decoratively. Drizzle the chocolate and caramel syrups on top, and sprinkle with chopped peanut butter cups.