In a medium bowl, take your crushed Oreo cookies and melted butter. Mix them together until everything is well blended. You want to make sure the crumbs are fully coated in butter, which ensures the crust will hold together nicely. Once combined, press this mixture into the bottom and up the sides of a 9-inch pie plate. Your crust should have an even layer without any gaps. Pop the pie plate into the freezer for about 20 minutes. This will help the crust set, so it stays intact when you fill it.

In a large mixing bowl, grab your electric mixer and beat together the softened cream cheese, powdered sugar, and vanilla extract on medium speed. Whisk this mixture for about 3 minutes until it turns fluffy and well-combined. The key here is to ensure there are no lumps from the cream cheese. Once that’s done, take your rubber spatula and gently fold in the thawed whipped topping. Go slow and steady to keep that light, airy texture. Finally, add in those coarsely chopped Oreos and mini chocolate chips, folding them in delicately.

Once the filling is thoroughly combined, spread it evenly into your chilled crust. Make sure it reaches all corners for an even slice later on. Smooth the top with your spatula. If you’re feeling extra fancy, you can sprinkle a little cocoa powder on top for a decorative touch!

Cover the pie and pop it in the refrigerator for at least 3 hours—or longer if you can resist the temptation! It’s a crucial step that allows all the flavors to meld together beautifully. Trust me, the longer it chills, the better it tastes.