Andes Mint Pie

FOR THE CRUST

 * 24 oreos
 * 1/4 c. melted butter

FOR THE FILLING

 * 1 1/4 c. heavy cream
 * 8 oz. cream cheese, softened
 * 1 1/4 c. powdered sugar
 * drops green gel food coloring
 * 3/4 tsp. pure vanilla extract
 * 3/4 tsp. peppermint extract
 * 1 c. mini chocolate chips, plus more for garnish
 * 1 c. Andes mints, roughly chopped, plus more for garnish
 * Melted chocolate, for drizzling

DIRECTIONS

 * Make Crust: In a food processor, pulse Oreos until they form coarse crumbs. Add butter and blend until completely combined.
 * Press crumb mixture into bottom and evenly up sides of a 9" pie dish. (Try to make crust about 1/8"-thick evenly all around.) Refrigerate at least 1 hour before adding filling.
 * Make Filling: Using a stand mixer with the whisk attachment, beat heavy cream until stiff peaks form. Transfer to a bowl.
 * To bowl of stand mixer, add cream cheese and beat on medium-high speed, 2 minutes. Add powdered sugar and food coloring and mix on low until smooth. Add vanilla and peppermint extracts and mix until combined. With a rubber spatula, fold whipped cream into cream cheese mixture, then fold in mini chocolate chips and chopped Andes mints.
 * Pour filling into prepared crust and smooth top. Sprinkle with more mini chocolate chips and chopped Andes and drizzle with chocolate. Refrigerate until firm, 5 to 6 hours