1. Prepare the Crust:

1. In a bowl, mix chocolate cookie crumbs and melted butter until combined. Press firmly into a 9-inch pie dish to form the crust. Chill in the refrigerator for 15 minutes.
2. In a large bowl, beat the softened cream cheese and sugar until smooth. Add peppermint extract and a few drops of green food coloring (if using), mixing until fully incorporated.
3. In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until smooth.
4. Fold in mini chocolate chips, then pour the filling into the chilled crust. Smooth the top with a spatula.
5. Refrigerate for at least 4 hours or overnight until set. Garnish with whipped cream and chocolate shavings before serving.