Mix Oreo crumbs and melted butter together and press cookie crumb mixture with the back of the spoon into the bottom and edges of a rectangular 5x14 inch (12 x 36 cm) tart pan.

Freeze until you prepare the filling for a few miniutes.

In a small saucepan, place cream over medium-low heat for a few minutes to get hot. No boiling or simmering needed.

Remove from heat and divide in half into two separate containers.

Add peanut butter chips to one container of hot heavy cream and the chocolate chips to the other container of hot heavy cream. Let rest for 1-2 minutes. Stir until dissolved.

Pour peanut butter filling over oreo crust and place in freezer until firm about 10-15 minutes.

After firmed up, pour chocolate filling on top of peanut butter filling.

Top with Reese's peanut butter cups and nuts.

Refrigerate for at least 2 hours or overnight before serving.