Step 1

Place the Oreos in a food processor and process them until they are small crumbs. Drizzle in the melted butter, give it a stir with a spoon to make sure the crumbs are coated in the butter.

Step 2

Press the crumbs into a 9-inch springform pan on the bottom and up the sides. I like to use the bottom of a flat glass or measuring cup to pack the crumbs in place. Place in the freezer while you assemble the filling.

Step 3

In a large bowl, whip the cream cheese with an electric hand mixer, you can also do this with a stand mixer with the paddle attachment.

Step 4

Add the granulated sugar and mix it in.

Step 5

Add the powdered sugar, vanilla, and peppermint extract, mix to combine, set aside.

Step 6

In a medium bowl using a hand mixer, whip the heavy cream until stiff peaks for, do not over whip..

Step 7

Fold the whipped cream into the cream cheese mixture until there are no streaks left. Taste and add more peppermint extract if you want more of a mint flavor.

Step 8

Color with green gel food coloring to your desired color, or leave it out, a little bit of food coloring goes a long way, fold it in gently.

Step 9

Fold in the chocolate chips.

Step 10

Add the filling to the crust and smooth out the top. Add more chocolate chips on top if desired. Cover and place in the refrigerator for at least 8 hours or overnight if you can.

Step 11

Take off the outer attachment of the pan, slice, and serve with toppings or as is.