Crush 24 mint Oreos in a food processor until fine crumbs. Mix with 5 tablespoons melted unsalted butter in a bowl. Press into a 9-inch springform pan. Chill for 10 minutes.

Pour 1 cup heavy cream into a medium bowl and beat with an electric mixer on medium-high until stiff peaks form, about 2-3 minutes. Cover and refrigerate.

In a large mixing bowl, beat 8 ounces softened cream cheese until smooth. Gradually add 1 cup powdered sugar, 1 teaspoon vanilla extract, and ½ teaspoon peppermint extract, mixing until combined. Add green food coloring if desired.

Fold the whipped cream into the cream cheese mixture gently, then stir in ½ cup mini chocolate chips.

Pour the filling into the chilled Oreo crust, spreading evenly. Garnish with remaining chocolate chips. Cover and refrigerate for at least 4 hours, preferably overnight.

Slice and serve chilled or frozen. Garnish with additional whipped cream and mini chocolate chips if desired.