Before You Begin: Divide the Oreos using 20 for the crust and 5 whole cookies for garnishing. Roughly crush the remaining for the filling in a plastic storage bag using a rolling pin.
Crust: Pulse 20 Oreos in a food processor until fine crumbs. Mix with butter. Press firmly onto the bottom and sides of a 9 inch deep dish pie pan. Freeze for 10 minutes.
Meanwhile, in a medium-size mixing bowl, cream the cream cheese using an electric mixer.
In a separate bowl whip together half and half and pudding mix until thickened. Add pudding to cream cheese beating with mixer until fully combined.
To the cream cheese-pudding mixture add 1/2 whipped topping and crushed Oreos. Fold into the filling with a large spoon or spatula, until fully combined.
Spread filling evenly into crust. Decorate the top with remaining whipped topping and reserved cookies.
Chill for at least 6 hours or overnight to set. Store leftovers chilled.