Add 22 Oreos and melted butter to food processor, crush until fine.
Bring Oreo and butter crumb mixture into 9-inch standard pie pan and spread it out.
Use hands to press crumbs into a firm crust, taking care to spread up the sides of the pie pan (a spoon might be helpful here)
Bake crust in the oven for 5-6 minutes.
Bring crust to rest and allow to cool completely - at least 30 minutes.
Filling
Chop 10 Oreos into pieces
Place 4-6 Oreos in a baggie and crush them.
Pour whipping cream, vanilla extract, and powdered sugar into a mixing bowl and beat until stiff peaks are formed.
Melt white chocolate in microwave (at 50% power and stir every 30 seconds until chocolate is fully melted) in a microwave safe bowl.
Blend cream cheese, butter, salt into the melted white chocolate until completely smooth.
Fold cream cheese and chocolate mixture and both sets of Oreos slowly into whipped cream. Fold it slowly to avoid squishing out the air bubbles so that mixture comes out fluffy.
Evenly spread filling into pie crust.
Cover with aluminum foil or plastic wrap and refrigerate for a minimum of 6 hours in fridge.
Top oreo cream pie with whipped cream. Serve and enjoy!
Notes
For a quicker method, use store-bought Oreo crust.
To make crust crispier, bake for an extra minute or two.