1. Make the Chocolate Cookie Crust

• In a mixing bowl, combine cookie crumbs with melted butter.

• Stir until evenly moistened and crumbly.

• Press mixture firmly into the base of a 9-inch pie dish.

• Refrigerate for at least 30 minutes to firm up.

2. Prepare the Mint Cheesecake Filling

• In a large bowl, beat softened cream cheese with powdered sugar and mint extract until smooth and lump-free.

• Fold in the whipped cream gently until the filling becomes light and airy.

3. Assemble the Cheesecake Pie

• Once the crust has set, spread the mint cheesecake filling evenly over the crust.

• Smooth the top using a spatula or the back of a spoon.

4. Make the Chocolate Swirl Topping

• Melt chocolate chips and vegetable oil together (microwave in 30-second intervals, stirring in between).

• Once melted and smooth, drizzle over the cheesecake in thin lines.

• Use a toothpick or butter knife to gently swirl the chocolate for a marbled look.

5. Chill the Pie

• Cover the pie with plastic wrap and refrigerate for at least 3 hours.

• For best results, chill overnight to let the flavors develop and the filling firm up.

6. Slice and Serve

• Cut into wedges with a warm, clean knife for neat slices.

• Serve chilled for the best texture and flavor.