Crush the oreos in a plastic bag with a rolling pin or in a food processor.  You can crush the whole oreo, cream and all.  Mix the oreo crumbs with the melted butter.  Once thoroughly mixed, press oreo mixture into a 9 inch pie plate and chill in the fridge until ready to fill.

Melt the semi sweet baking chocolate in a bowl in the microwave between 1-2 minutes.  Check every 30 seconds and stir.  You do not want it to burn.  

Stir in half of the sweetened condensed milk can to the melted chocolate mixture.  Let sit for a few minutes, stirring occasionally.

In another bowl, stir the other half of the sweetened condensed milk can with the peanut butter and one teaspoon vanilla.  Stir mixture until smooth.

With your stand mixer, whip the whipping cream on high speed, adding in the powdered sugar and 1 teaspoon vanilla while mixing until stiff peaks form.

Fold one cup of the freshly whipped cream into the peanut butter mixture.  Use a spatula to combine.  You want the mixture to remain light. (Stirring the cream too much will cause it to be too dense.)  Pour the peanut butter mixture into the oreo crust. 

Fold one cup of the whipped cream into the chocolate mixture.  Use a spatula to combine.  You want the mixture to remain light. (Stirring the cream too much will cause it to be too dense.) Pour the chocolate mixture on top of the peanut butter layer. 

Top the chocolate layer with the remaining homemade whipped cream and drizzle with chocolate shavings or mini chocolate chips.  You can use a zester and a chocolate bar for fine shavings or a cheese grater for larger shavings.

Chill for a minimum of 4 hours, preferably overnight.  The texture really comes together when chilled overnight.  With 4 hours of chill time, its still a bit creamy.