In a medium bowl, mix smashed oreos with melted butter.
Press into a 9×9 square pan (or a pie pan if you want to make yours into a pie).
Refrigerate for 1 hour.
In another medium bowl put half the cream and all the chips, microwave for 30 seconds, stir.
Microwave another 30 seconds, stir until all the chips are smooth. If needed do another 10 to 30 seconds but about 1 minute will do it for melting the chips and making them smooth with a bit of stirring.
Cool for about 10 minutes.
Stir in vanilla and powdered sugar until smooth.
In another bowl, beat the rest of the cream with your hand mixer until soft peaks form (about the consistency of Cool Whip).
Add 1/3 of the whipped cream to the chocolate mixture, beat in. Continue this pattern 2 more times until all the whipped cream is mixed in well.
Pour over oreo crust.
Refrigerate for 8 hours or overnight.
Cut into bars.
Notes
*To smash oreos, put into a sealed gallon baggie and roll over with a rolling pin