Make the crust: Stir the cookie crumbs, melted butter, sugar, and salt together until the mixture looks like wet sand. Press firmly into the bottom and up the sides of a 9-inch pie dish. Use the bottom of a measuring cup to pack it tight.

Set the crust: Chill in the refrigerator for 20 minutes to firm up. For a sturdier crust, bake at 350°F (175°C) for 8–10 minutes, then cool completely before filling.

Beat the cream cheese: In a mixing bowl, beat softened cream cheese until smooth and fluffy, about 1–2 minutes. Add powdered sugar, peppermint extract, vanilla, and salt. Beat until creamy with no lumps.

Whip the cream: In a cold bowl, whip 2 cups heavy cream to stiff peaks. Don’t overbeat. It should be firm but silky.

Combine: Fold half the whipped cream into the cream cheese mixture to lighten it. Add remaining whipped cream and fold gently until no streaks remain. If using, add green food coloring a drop at a time until you reach a soft mint hue.

Add chocolate: Fold in the chopped chocolate or mini chips. Keep a handful for sprinkling on top if you like.

Fill the crust: Spoon the filling into the chilled crust and smooth the top. Sprinkle extra chocolate on top if desired.

Chill: Cover loosely and chill for at least 4 hours, preferably overnight, until set and sliceable.

Optional topping: Whip 1 cup heavy cream with powdered sugar to soft peaks. Spread or pipe over the chilled pie before serving. Add chocolate shavings and mint leaves.

Slice and serve: Use a sharp knife warmed under hot water and dried between cuts for clean slices.