FOR CHOCOLATE CUSTARD
Set chocolate chips in a large, dry bowl. Bring cream and milk to a boil, then bring the temperature to low. Whisk together egg yolk and sugar, then temper the eggs by pouring a couple ladles of the hot milk mixture into the egg mixture. Pour the rest of the eggs into the hot milk mixture and stir gently. Mixture should get a bit thick and feel smooth and velvety, but quickly remove from heat to avoid scrambling the eggs, and continue stirring the mixture.
Pour the mixture through a mesh strainer over the chocolate chips, stirring until chocolate is completely melted and smooth. The custard will need to set in the refrigerator for a couple hours. The custard can be made a day or two ahead.

FOR PEANUT BUTTER WHIP
Whip the ½ cup sugar and heavy cream until you have soft peaks, then set aside in the refrigerator. In a mixer, use the paddle attachment to whip the cream cheese until it is smooth, creamy and light. Slowly add the 1 cup sugar and continue until creamy. Add in peanut butter and mix just until it’s combined. Fold in whipped cream mixture, then set aside peanut butter whip in the refrigerator.

FOR VANILLA WHIP
Whip the cream, sugar and vanilla until you have soft peaks.

FOR CRUNCHY BITS
Mix salted peanuts, chocolate chips and four of the crushed-up Oreos together.

TO ASSEMBLE
In four glasses of your choosing, create a first layer with the remaining 12 crushed Oreos, layering them evenly and equally.
Next, layer the peanut butter whip, making it smooth and even on top with a hot, clean spoon. Next, layer the chocolate custard. Finally, top with vanilla whip and the crunchy mixture.