Place the Oreos in a food processor and pulse until you have fine crumbs.

Add the melted butter to the food processor and pulse until the crumbs and butter are well combined.

Press the crumbs onto the bottom and slightly up the sides of a pie dish or springform pan. Note: using a springform pan will make the pie easier to slice, however a pie dish will also work.

Place the crust in the refrigerator while you make the filling.

In a large bowl, beat together the cream cheese and sugar until well combined, about 1 minute.

Add the sour cream and vanilla, beating until well combined, about another minute, scraping down the sides of the bowl as needed.

In a separate bowl, beat the heavy whipping cream until stiff peaks form.

Fold the whipped cream into the cream cheese mixture, until just combined.

Fold in the strawberries and chopped Oreos.

Spread the filling out on top of the Oreo crust.

Cover and refrigerate for at least 2 hours or overnight.

If you’d like the pie a little firmer, place it in the freezer for at least 2 hours or overnight.

Serve topped with additional crushed Oreos and strawberries. Enjoy!