Using a food processor, crush 1 package of Oreos until coarse crumbs form.
Pour cookie crumbs into a large bowl, and combine them with the melted butter.
Line a 9" greased spring form pan with crushed Oreos and butter mixture. Press the mixture into the bottom and along the sides of the pan. The crumbs should be tightly packed to set a thick crust.
In a large bowl, add room temperature cream cheese and whip until fluffy with a hand mixer.
Slowly add in the confectioners sugar.
Once the cream cheese and sugar is combined and creamy, whip in the peanut butter. Once the batter is fluffy and fully mixed, set it aside.
In a stand mixer add ALL the heavy whipping cream, and whip for 4-5 minutes until stiff peaks form.
Once the heavy whipping cream is fluffy, fold in all but ( 3/4 cup) into the PB & cream cheese mixture. You will want to combine the two gently using a rubber spatula.
Once fully combined, pour mixture into the Oreo lined springform pan.
Smooth mixture with a rubber spatula.
Place remaining whipped cream in a piping bag, and pie on stars.
Top with crushed peanut butter cups, chocolate, and peanut butter sauce.
Cover springform pan with plastic wrap and place in a deep freezer for 4-6 hours to fully firm up.
Once fully firm, coat with melted peanut butter, and chocolate sauce.
To serve, use a heated knife. Place leftovers back in the freezer.