Prepare crust. In a bowl, mix crushed Oreos with melted butter until evenly moistened. Press firmly into the bottom (and slightly up the sides) of a 9‑inch springform, pie plate, or 8–9 inch pan. Place in refrigerator to chill while making the filling.
Whip cream. In a mixing bowl (hand mixer or stand mixer with whisk attachment), whip the heavy cream until stiff peaks form (≈ 3–4 minutes). Keep chilled until needed.
Make cream cheese base. In another bowl (or same bowl with paddle attachment after removing the whisk), beat cream cheese on medium‑high until smooth. Reduce speed, add powdered sugar, then increase speed again and beat until smooth. Add vanilla, peppermint extract, and green food coloring; beat until uniform.
Fold in whipped cream and chips. Turn off the mixer and use a spatula to gently fold in whipped cream until no green swirls remain. Fold in 1 cup of mini chocolate chips.
Assemble pie. Pour the filling into the chilled crust and smooth the top. Sprinkle the remaining ½ cup of chocolate chips over the top.
Chill. Cover and refrigerate for at least 4 hours, best if left overnight to fully set and flavor to meld.
Serve & store. Slice and serve chilled. Leftovers can be stored in the refrigerator (covered) up to 5 days. This pie can be wrapped tightly and frozen up to 2 months; thaw in refrigerator overnight before serving.