1. Process chocolate cookies in a food processor until they form fine crumbs. Mix with melted butter and salt until mixture holds together when pressed.

2. Press crust mixture firmly into the bottom and up the sides of a 9-inch pie pan. Use the bottom of a measuring cup to compact well. Refrigerate for 15 minutes.

3. Beat softened cream cheese with an electric mixer on medium speed for 2-3 minutes until completely smooth and fluffy.

4. Add powdered sugar to cream cheese and beat for another 2 minutes until light and airy. Mix in vanilla and peppermint extracts.

5. In a separate chilled bowl, whip 2 cups heavy cream on high speed until stiff peaks form (about 3-4 minutes).

6. Gently fold one-third of the whipped cream into the cream cheese mixture. Then fold in remaining whipped cream along with ½ cup crushed candy canes.

7. Pour filling into chilled crust and spread evenly. For a marbled effect, drop small spoonfuls of red-tinted filling on top and swirl gently with a knife.

8. Cover loosely with plastic wrap and refrigerate for at least 4 hours or overnight until completely set.

9. Before serving, whip remaining 1 cup cream with 2 tablespoons powdered sugar until soft peaks form. Pipe or spread over chilled pie.

10. Sprinkle with remaining crushed candy canes, drizzle with melted chocolate, and garnish with whole mini candy canes. Serve chilled.