In a food processor, pulse Oreos until they form coarse crust. Add the butter and blend until completely combined
Press crumb mixture into bottom and evenly up sides of 9 inch pie dish. (Try to make crust about 1/8"-thick evenly all around.) Refrigerate at least 1 hour before adding filling.
Using a stand mixer with the whisk attachment, beat heavy cream until stiff peaks form. Transfer to a bowl.
To bowl of stand mixer, add cream cheese and beat on medium-high speed, 2 minutes. Add powdered sugar and food coloring and mix on low until smooth. Add vanilla and peppermint extracts and mix until combined. With a rubber spatula, fold whipped cream into cream cheese mixture, then fold in mini chocolate chips and chopped Andes mints.
Pour filling into prepared crust and smooth top. Sprinkle with more mini chocolate chips and chopped Andes and drizzle with chocolate. Refrigerate until firm, 5 to 6 hours.
Honestly, I've made this a few times now and I can tell you - if you're not bothered about the crust not being homemade, just buy one of those pre-made Oreo pie filling cases - sooooo much easier.