In a medium bowl stir together the crushed oreos and 4 tablespoons of butter, stir until well combined. Evenly press the oreo crust into a springform pan or in a 9 inch pie pan. Chill in the freezer until the filling is ready.

With a stand mixer with a whisk attachment or with a hand mixer in a medium size bowl, mix the heavy whipping cream until light and fluffy. Start off on a low speed and increase the speed as it becomes thicker, this usually takes 3-4 minutes. Once the mixture has reached stiff peaks transfer to a separate bowl.

In the bowl that you mixed the heavy whipping cream, add the cream cheese and mix on medium high speed for 2 minutes. Turn off the mixer and add the powdered sugar and food coloring is adding, start mixing on low speed, and increase to medium high and mix until the mixture is smooth. Add in the vanilla extract, and peppermint extract mix until combined.

With a rubber spatula or wooden spoon fold in the whipped cream, once mixed add in the chocolate chips, and chopped andes mints.

Pour the filling into the prepared pie tin and spread evenly. Sprinkle the top with more oreos,chocolate chips or andes mints. Cover with foil or plastic wrap and place in the fridge for 3-4 hours before serving. This allows the pie to set.