Crush 24 whole sandwich cookies into fine crumbs. Mix with melted butter and a pinch of salt.

Press crumb mixture firmly into a 9-inch pie dish. Freeze for 20 minutes to set.

Whip 2 cups of cold heavy cream to stiff peaks. Set aside in the refrigerator.

In a separate bowl, beat softened cream cheese until smooth. Gradually beat in sweetened condensed milk.

Add peppermint extract, vanilla extract, and green food coloring to the cream cheese mixture. Beat until color is uniform.

Gently fold the whipped cream into the green mixture using a spatula, being careful not to deflate it. Fold in chopped cookies.

Pour the filling into the frozen crust and smooth the top. Refrigerate for at least 4 hours.

For the ganache, heat 1/2 cup cream until simmering and pour over chocolate chips. Let sit 5 minutes, add butter, then whisk until smooth.

Pour slightly cooled ganache over the chilled pie. Refrigerate 30 minutes to set.

Garnish the pie border with piped whipped cream rosettes and halved cookies before serving.