Make the crust:

1. Grind the cookies into a fine crumb using a food processor or blender (no need to remove the crust).
2. In a small bowl, melt 4 tablespoons of butter in the microwave for 30 to 45 seconds. Pour the melted butter over the cookie crumbs and stir until the crumbs are well coated. If the cookie crumbs still seem dry and hard to pack together, add an additional tablespoon of melted butter.  Press the crust mixture tightly into a 9-inch pie plate. Place the crust in the fridge or freezer, for about 15 minutes.
3. In a microwave-safe measuring cup, heat ¼ cup of the heavy whipping cream until it comes to a simmer, about 20-40 seconds in the microwave, do not boil. Place the chopped chocolate in a heat-proof bowl then pour the hot cream over the chopped chocolate and cover with plastic wrap or a dish towel. Let it sit for 1 minute before whisking until the chocolate fully melts and the mixture is smooth. If the chocolate isn’t smooth after whisking well, put it in the microwave for 10 seconds and then whisk it together. Pour into the pie crust and place in the fridge for 15-20 minutes, until semi-firm.

For the filling

1. Prepare the whipped cream first. Chill the mixing bowl and beater blade for 5-10 minutes in the freezer or refrigerator. Beat the heavy cream in the chilled bowl and using the whisk attachment and beat at a high speed until stiff peaks form (around 4-6 minutes). If needed, transfer to a separate bowl and set aside.
2. In a medium bowl, beat together the cream cheese, marshmallow cream, vanilla extract, peppermint mint extract, and green food coloring until smooth and well combined. Add in the whipped cream and fold with a silicone spatula until just combined. Taste and adjust peppermint extract, adding in a few more drops for a stronger mint flavor if desired. Spread evenly in the prepared crust. Refrigerate for 4-6 hours, add the topping before serving.

For the topping:

1. Prepare a second batch of whipped cream as instructed above. This time, beat heavy cream in a chilled bowl on medium-high speed until soft peaks form, then slowly add the powdered sugar and beat on high speed until you reach stiff peaks. Garnish the pie with the prepared whipped cream and additional crushed Oreos.