Use a food processor, or a ziplock bag and a meat mallet, or a heavy rolling pin, to crush the Oreos into small crumbs. Add the melted butter to the oreo crumbs and stir to ensure it’s well mixed. Press the crumbs into a 9-inch springform pan, covering the bottom and the sides. Place the crust into the freezer to set up.

In a large mixing bowl, whip the cream cheese with an electric mixer or stand mixer until it’s light and fluffy. Add the granulated sugar and mix to combine. Add the powdered sugar, vanilla, and peppermint extract and continue mixing until well combined. Set aside.

In a medium mixing bowl, whip the heavy cream until it reaches stiff peaks. Be careful not to over whip.

Fold the whipped cream into the cream cheese mixture, folding a few times until there are no streaks left. Taste the filling, and add more peppermint if it’s needed. If desired, color by folding in a few drops of green food coloring. You don’t need a lot, a little will go a long way. Lastly, fold in the mini chocolate chips.

Add the filling to the chilled cookie crust, and smooth out the top using a spatula. Add additional chocolate chips to the top of the cheesecake. Cover and place in the fridge for at least 8 hours, or overnight.

Carefully remove the outer ring of the springform pan, slice and serve!