Process about 22 Oreos into fine crumbs. Melt 5 tablespoons of unsalted butter and combine with Oreo crumbs. Press into a 9-inch pie plate and chill for 15 minutes.

Beat 8 ounces of softened cream cheese until smooth. Melt 1 cup of white chocolate chips and mix with cream cheese. Add 1 teaspoon of peppermint extract.

Fold in 2 cups of thawed frozen whipped topping gently into the mixture.

Pour the filling into the prepared Oreo crust, smooth the top, cover with plastic wrap, and refrigerate for at least 2 hours.

Whip 1 cup of heavy whipping cream until soft peaks form. Gradually add 2 tablespoons of powdered sugar and whip to stiff peaks.

Spread or pipe the whipped cream on top, sprinkle with crushed peppermint candies and optional white chocolate shavings.

Slice the pie with a warm knife and serve cold. Store leftovers in the refrigerator for up to 5 days.