Cup of Yum
1. In food processor, pulverize 10 Oreo cookies to fine crumbs.
2. Remove 2 Tbsp of cookie crumbs to sprinkle on top of shooters later, set aside.
3. Add melted butter and process until well-combined.
4. Press about 1 teaspoon of crumb-mixture into the bottom of each shot glass, and set aside.

Chocolate Layer

1. Combine chocolate chips and heavy cream in a small saucepan over medium-low heat. Stir frequently until chocolate is melted and mixture is smooth.
2. Remove chocolate sauce from heat and allow to sit for 5 minutes before spooning a thin layer (about 1-2 tablespoons) into each shot glass. Set shot glasses aside while you prepare the peanut butter filling.

Peanut Butter Filling

1. In stand-mixer fitted with a paddle attachment, cream together cream cheese and peanut butter.
2. Add vanilla.
3. Gradually add powdered sugar, scraping down sides of the bowl as needed to ensure all ingredients are well-combined.
4. With mixer on low-speed, stir in cool whip.
5. Fill a large plastic (Ziploc) baggie with your Peanut Butter Pie filling and cut about a 1" long piece of the corner off.
6. Pipe Peanut Butter Pie filling over chocolate, filling each shot glass just shy of the brim. Spoon remaining Cool Whip over tops, and sprinkle with cookie crumbs, if desired.
7. Keep refrigerated in an airtight container until ready to serve.