Preheat the oven to 350°F (175°C).

In a mixing bowl, combine chocolate cookie crumbs with the melted butter until well mixed.

Press the mixture firmly into the bottom and sides of a 9-inch pie pan.

Bake the crust for about 10 minutes, then let it cool completely.

In another bowl, whip the heavy cream until stiff peaks form.

In a separate bowl, beat the softened cream cheese until smooth, then gradually add powdered sugar and peppermint extract.

Gently fold the whipped cream into the cream cheese mixture.

If desired, add green food coloring and swirl gently for a marbled effect.

Pour the filling into the cooled crust and smooth the top.

Chill the pie in the refrigerator for at least 4 hours or until set.

Before serving, top with whipped cream and sprinkle with chocolate shavings.