Add the Oreo cookie crumbs and melted unsalted butter to a medium mixing bowl. Stir to combine until the mixture resembles wet sand. Press the crust mixture firmly into the bottom and sides of a 9-inch pie pan. Place the crust into the freezer for 20 minutes to harden while you prepare the pie filling and chocolate ganache.

Add the creamy peanut butter, cream cheese, and powdered sugar to a large bowl to prepare the pie filling. Using a handheld mixer on medium speed, beat the mixture for 1-2 minutes or until all the ingredients are fully combined, and the mixture is smooth and fluffy. Add the heavy cream, Skrewball whiskey, and vanilla extract to the bowl of beaten cream cheese. Beat again for 2-3 minutes or until the liquids are fully incorporated and the pie filling is light, fluffy, and has a silky smooth texture.

Add the semi-sweet chocolate chips and heavy cream to a microwave-safe mixing bowl to make the chocolate ganache layer. Heat the chocolate and heavy cream on high heat for 1 minute in the microwave. Remove the bowl from the microwave and allow the chocolate to sit for 1 minute on the counter to allow the chocolate chips to soften completely. Add the Skrewball whiskey and vanilla extract, then whisk all the ingredients together until the chocolate ganache is smooth and no white streaks of heavy cream remain.

To assemble the Skrewball pie, remove the Oreo cookie crust from the freezer and spread the pie filling evenly in the pie pan. Next, carefully pour the chocolate ganache into the center of the pie filling and gently spread the ganache to the edges of the pie filling. Place the Skrewball pie into the refrigerator, uncovered, to firm and set-up for a minimum of 6 hours or up to overnight. Once set, slice and serve.