Preparation

• Prepare the crust: Mix the chocolate cookie crumbs and melted butter in a bowl until evenly moistened. Press the mixture firmly into the bottom and up the sides of a 9-inch pie plate. Chill the crust in the freezer for 15 minutes.
• Make the filling base: In a large bowl, beat the softened cream cheese with an electric mixer until smooth. Gradually beat in the powdered sugar until combined.
• Add flavorings: Mix in the vanilla extract, peppermint extract, and green food coloring, if using, until the color is uniform.
• Whip the cream: In a separate, clean bowl, beat the cold heavy whipping cream until stiff peaks form.
• Combine filling: Gently fold about one-third of the whipped cream into the cream cheese mixture to lighten it. Then, fold in the remaining whipped cream until just combined. Do not overmix.
• Fold in chips: Gently fold in the mini chocolate chips.
• Assemble the pie: Spoon the filling evenly into the chilled crust. Smooth the top with a spatula.
• Chill: Cover the pie loosely with plastic wrap and refrigerate for at least 6 hours, or preferably overnight, until the filling is firm.
• Serve: Before serving, sprinkle the top with chocolate shavings. Slice and serve cold.