Preheat your oven to 325 degrees F. Spray three 8-inch or four 6-inch round cake pans with cooking spray and then line with parchment paper. Spray again. Set aside.

Place the Oreo cookies in a food processor or blender and pulse until the Oreos are finely ground.

In a medium-sized bowl, combine the Oreo crumbs, sugar and melted butter. Stir until all the Oreo crumbs are moistened by the melted butter. You should be able to scoop it by hand and have it all stick together.

Divide the mixture evenly between the pans and press down firmly with your hand or the back of a flat measuring cup.

Bake for 7 minutes. Let cool while you make the cake layers.

Keep your oven at 325 degrees.

In a stand sized mixer fitted with the paddle attachment, combine the flour, sugar, cocoa powder, baking soda, baking powder, and salt. Mix on low until evenly combined.

In a small bowl, whisk the eggs, buttermilk, hot water, vanilla extract, and vegetable oil until evenly combined.

With the mixer on the lowest speed, pour the liquid ingredients into the dry ingredients and mix just until combined. There should be no flour streaks. With a rubber spatula, scrape the bottom of the bowl to make sure the batter is evenly combined.

Divide the batter evenly between the prepped Oreo crust pans (about 15 ounces in each 8 inch pan) and bake for 30-33 minutes. After they are done baking, let them cool for 15 minutes in the cake pans and then transfer them to a cooling rack and let them finishing cooling there.

After the cakes have come to room temperature, level the tops of the cakes, if needed, and then wrap them in plastic wrap and freeze them in preparation for frosting the cake.

In the bowl of a stand mixer fitted with the whisk attachment, whisk the heavy whipping cream on high for about 3 to 5 minutes. You want it to be at stiff peak stage.

With a rubber spatula, fold in half of the whipped cream until no streaks of whipping cream remain. Repeat with the remaining whipped cream.

When you are done, place in the fridge until you are ready to assemble your cake. It can stay in the fridge, covered, for up 4 hours.

In the bowl of electric mixer fitted with the paddle attachment, combine the butter and peanut butter. Beat on medium-high speed until smooth, about 2 minutes.

With the mixer on the lowest speed, add the powdered sugar, vanilla, salt, and cream to the bowl. Once mixed, beat on high for 3 minutes, scrape down the bowl and beat for 1 more minute. It should look light and fluffy.

Use a wooden spoon to mix frosting one last time to get rid of air bubbles.

Place the first cake layer top side up on the cake board. Pipe a rim of peanut butter Oreo buttercream around the edge of the cake. Fill the center of the cake with the cream cheese filling, making sure not to over fill, I used a little under 1 cup.

Place the second cake layer, crust side down, on top of the buttercream and filling. Repeat piping and filling.

Place final cake layer, crust side down, on the filling.

Apple a thin layer of the Oreo buttercream, also known as the crumb coat, and freeze for about 10 to 15 minutes to set this layer of frosting.

Once the crumb coat is set, continue to frost the cake with the remaining frosting.