Crush the Golden Oreo sandwich cookies in a food processor or with a rolling pin. Stir in the melted butter and press into a 9-inch deep-dish pie plate.

Warm the chocolate fudge sauce in the microwave until it is pourable. Spread it over the crust. Place in the freezer to cool.

Beat the softened cream cheese for about two minutes until light and fluffy. Mix in the peanut butter, powdered sugar, and vanilla until combined. Stir in the Cool Whip until smooth. Scoop into the Oreo crust and spread out evenly.

Drizzle with melted peanut butter and chocolate fudge sauce.

Put the Cool Whip into a pastry bag fitted with a French star tip and pipe swirls around the edge of the pie.

Press a mini Reese's peanut butter cup in the center of each swirl.

Place the pie in the freezer for about two hours, or until firm. Or you can refrigerate the pie overnight.