Place the Oreo cookies and sugar in a food processor or mini-chopper. Pulse until finely ground. Transfer crumbs into a large bowl and stir in melted butter.

Layer an 8”x8” baking pan with wax paper. Press Oreo mixture into bottom of pan using a flat-bottomed glass.

Using a hand mixer, blend together the cream cheese, powdered sugar and vanilla extract until smooth.

Fold in the whipped topping.

Spread the cheesecake filling evenly on top of the Oreo crust.

Using a small glass bowl, melt the peanut butter in the microwave. (Tip: The goal is to make the peanut butter fully smooth without “cooking” it.)

Drop several spoonfuls of melted peanut butter on top of the cheesecake layer. Using a knife, swirl the peanut butter into the cheesecake.

Cover and freeze for at least 2 hours. Slice into bars before serving.