To make the crust, add 23 chocolate sandwich cookies to the bowl of a food processor and pulse until fine crumbs form.

With the food processor on low, slowly drizzle in the melted unsalted butter. Blend until the melted butter has fully incorporated into the fine cookie crumbs and the texture of the mixture looks like wet sand. The mixture should hold together when squeezed between your fingers.

Transfer the cookie mixture to a 9-inch freezer-safe pie dish. Press the cookie crumbs into the bottom and up the sides of the pie dish to form a chocolate cookie crust.

Place the chocolate cookie crust into the freezer for 15 minutes to firm up while you prepare the pie filling.

To a large mixing bowl add the softened cream cheese and powdered sugar. Beat on medium-high speed, using a hand held mixer, for 1-2 minutes or until the cream cheese is smooth and fluffy.

Add the creme de menthe liqueur to the cream cheese mixture and mix again on low speed until fully incorporated. Set aside.

Add the very cold heavy whipping cream to a separate large mixing bowl. Using an electric mixer, beat the heavy whipping cream for 2-3 minutes or until stiff peaks form. You will want to start your mixer on low speed and gradually work your way up to high speed as the heavy cream starts to thicken to avoid spraying heavy cream all over the counter.

To the cream cheese mixture, gently fold in the whipped cream until fully incorporated and no white streaks remain from the whipped cream.

To a heavy-duty Ziploc bag, add 8 chocolate sandwich cookies and roughly crush them using a rolling pin or meat mallet. Add the roughly crushed cookies to the pie filling mixture and gently fold them in until evenly distributed. Save the bag used to crush the cookies.

Remove the chocolate cookie pie crust from the freezer. Transfer the mint chocolate pie filling into the crust and spread it into an even layer.

To the same bag used to roughly crush the chocolate sandwich cookies, add the remaining 2 cookies to the bag and finely crush those cookies using a rolling pin or meat mallet. Sprinkle the finely crushed chocolate sandwich cookies onto the top of the pie for a decorative garnish.

Place the pie back into the freezer and freezer for 1-2 hours, or until the pie filling has firmed up completely.

Once the pie filling has firmed up completely, remove the pie from the freezer and slice to serve. You may need to allow the pie to sit at room temperature for a couple of minutes to soften just slightly to get clean slices.