Preheat your oven to 350°F (175°C). In a mixing bowl, combine chocolate cookie crumbs and melted unsalted butter until it resembles wet sand. Press firmly into the bottom of a 9-inch pie dish. Bake for 10 minutes until set, then let cool.

In a large mixing bowl, beat softened cream cheese until smooth. Gradually add powdered sugar, mixing well. Add peppermint extract and green food coloring, blending until vibrant.

Whip heavy cream until stiff peaks form. Gently fold into the cream cheese mixture with a spatula.

Pour filling into the cooled crust. Drizzle melted chocolate on top and swirl with a toothpick for a marbled effect.

Cover pie with plastic wrap and refrigerate for at least 4 hours to set.

Before serving, add whipped cream on top and sprinkle with chocolate shavings and green sprinkles.