Grease a 9 inch pie plate with nonstick cooking spray.

Add the Oreos to a food processor or you can use a storage bag and a rolling pin. If you’re using the food processor, pulse the Oreos until fine crumbs form.

In a mixing bowl, add the crushed oreos and melted butter. Stir until all the Oreo crumbs are coated with butter.

Pour the oreo mixture into the prepared pie plate. Press the oreos firmly and evenly into the bottom and up the sides of the pie plate to create a crust. You can use a flat bottom cup or measuring cup to press it into the pie plate too.

Place in the fridge and let chill for 30 minutes until firm. You can also choose to bake the crust for 8 minutes at 350 degrees F for a firmer crust. Let the crust cool completely.

In a large mixing bowl, add the cream cheese. Beat with a hand mixer on medium speed until smooth.

Add the powdered sugar and beat on low until almost all of the powdered sugar is incorporated. Turn the hand mixer up to medium speed and beat until creamy.

Add the vanilla extract, mint extract, and green gel food coloring to the cream cheese mixture. Make sure the filling is a darker green, as it will lighten when the heavy cream is added. Beat until combined and smooth. Scrape down the sides and bottom of the bowl and beat in any remaining ingredients.

In a separate large mixing bowl, add the heavy cream. Whip with a hand mixer on high speed until stiff peaks form.

Add the whipped cream into the cream cheese mixture. Fold together until both are incorporated and no streaks of white remain.

Spoon the filling into the crust and work it into all of the edges and smooth out. If you don’t want to top the pie with crushed Oreos, you can fold them into the filling now.

Sprinkle the top with the chopped Oreos.

Cover with plastic wrap and place in the refrigerator for at least 6 hours. Overnight is preferred.

Cut, serve and enjoy!