Place the Oreos in a food processor, process them until they are small crumbs. Drizzle in the melted butter. Stir it with a spoon to make sure the crumbs are coated in the butter. Press the crumbs into a 9-inch springform pan on the bottom and up the sides. Place the crust in the freezer while you assemble the filling.

In a large bowl, whip the cream cheese with an electric hand mixer. Add the granulated sugar and mix it in. Add the powdered sugar, vanilla, and peppermint extract, mix to combine, set aside.

Use your hand mixer to whip the heavy cream to stiff peaks in a medium bowl, and do not overwhip.

Fold the whipped cream into the cream cheese mixture until there are no streaks left. Taste and add more peppermint extract if you want more of a mint flavor. Color the cheesecake filling with green gel food coloring to your desired color, or leave it out. Fold it in gently. Fold in the chocolate chips.

Add the filling to the crust and smooth out the top. Add more chocolate chips on top if desired. Cover and place in the fridge for at least 8 hours or overnight if you can.

Take off the outer attachment of the pan, slice, and serve with toppings or as is.