Remove the Oreo Cookies and blend them in a blender.
Melt 5 Tbsp. of Butter and combine with Oreos in a Large Deep Pie dish. Mix and shape around the bottom sides of the pie pan.
In a medium bowl add the chocolate chips and ¾ cup of the Heavy Cream place the bowl over a pan of water and melt, stir rapidly until cream is warm remove from the pan. Stir the chocolate chips and cream until mixed together add the sugar and vanilla set aside.
In another bowl take the rest of the ¾ Cup of Heavy Cream and whip until soft peaks form. Beat in chocolate mixture on high speed 1/3 at a time until well mixed. Spoon filing into the pie crust.
Refrigerate for at least 8 hours before serving so flavors can develop. Top with Cool Whip and Mini Chocolate Chips and Chocolate Drizzle and Serve.