Preheat your oven to 350 F.

Using a food processor or blender, pulse the cookies until you’ve created a fine crumb. (No need to remove the cream filling).

Combine the Oreo crumbs and melted butter in a mixing bowl. Mix until the crumbs are “wet.”

Firmly press the Oreo mixture into an 8-inch or 9-inch pie pan, making sure to form the crust up the sides of the pan.

Bake for 7 minutes.

Let cool completely before adding the filling.

In a separate mixing bowl, combine the cream cheese, powdered sugar, and peppermint extract. Mix until smooth.

Gently fold the whipped cream into the cream cheese mixture.

Fold in a small dollop of red food coloring, followed by the crushed peppermint candies.

Once the pie crust is cooled to room temperature, add the peppermint filling and refrigerate until the ganache and whipped topping are complete.

Combine the chocolate chips and cream in a microwave safe bowl. Microwave in 20 to 30 second intervals until the chocolate chips melt and create a silky smooth consistency when you stir.

Allow the ganache to cool before spreading on top of the peppermint filling

Combine the heavy whipping cream, powdered sugar and vanilla in a stainless steel bowl. Beat until soft speaks form. 
Spread the whipped cream on top of the ganache.

*When you’re ready to serve, sprinkle the pie with crushed peppermint candies and crushed Oreos.