No-bake Oreo pie

Melt the butter, covered with a little paper ('pop that into my grave', as transcribed).

Pulse the Oreos in a food processor until fine, or crush them in a bag.

Combine with the melted butter to a wet, sandy mixture.

Optionally spray the nine-inch pie pan with baking spray so the pie releases.

Spread the crumbs evenly over the bottom and up the sides by hand; press with an angled measuring cup, pressing toward the edge with an index finger to stop flyaway pieces, then finish with a glass.

Freeze at least 30 minutes; it can be made days or a week ahead, covered if overnight.

Break the filling Oreos by hand into larger pieces for crunch and visual interest; set aside.

Whip the cold cream with a hand mixer, starting low and working up to high, about 3 minutes to stiff peaks, before it turns to butter.

Beat the room-temperature full-fat cream cheese until free of lumps and aerated.

Add the powdered sugar and vanilla extract and mix until homogenous and creamy.

Fold in the whipped cream and Oreo pieces together until no big streaks of white remain.

Spoon the filling into the frozen crust and smooth with a small spatula.

Refrigerate at least 3 hours to set.

Whip about a cup of cold heavy cream with a tablespoon or so of sugar and a dash of vanilla to stiff peaks.

Pipe big dollops of whipped cream on top with an 846 tip and sprinkle with crushed Oreos.