Beat the heavy cream and powdered sugar until stiff peaks form

In a separate bowl, whip together the cream cheese

Mix together the whipped cream and cream cheese

Fold in the crushed oreos, reserving a few tablespoons for topping

Pour the oreo pie filling into the oreo pie crust and smooth it out evenly using a rubber spatula

Top with the remaining crushed oreos

Cover the pie and refrigerate at least 4-5 hours, preferably overnight

Cut into slices and serve