Crush the Oreos in a food processor until finely ground. Pour into a mixing bowl with the butter and use a fork to combine. Press mixture into the bottom and up the sides of a greased 9-inch pie pan; refrigerate.

In the chilled bowl of a stand mixer fitted with the whisk attachment, beat 1 cup of the heavy cream until stiff peaks form. Transfer whipped cream to a separate bowl and return bowl to mixer.

Switch the whisk attachment out for the paddle attachment and beat the cream cheese on high until smooth and fluffy. Stir in the vanilla.

In a separate bowl, combine the white chocolate and 1/4 of heavy cream. Heat in the microwave, stopping and stirring every 15 seconds, until mixture is smooth. In another bowl, combine the dark chocolate and 1/4 cup of heavy cream. Heat in the microwave, stopping and stirring every 15 seconds, until mixture is smooth.

Remove half of the cream cheese from the mixer and into another bowl; set aside. Pour the melted dark chocolate into the mixer with the cream cheese mixture and beat until combined. Fold in half of the whipped cream by hand with a spatula.

Pour chocolate filling into the pie crust and smooth out evenly with a spatula.

Pour the reserved cream cheese mixture into the mixing bowl. Add the melted white chocolate into the mixer and beat until combined. Stir in the crushed peppermints and peppermint extract. Fold in the rest of the whipped cream by hand. Pour white chocolate filling on top of the chocolate filling and smooth out evenly. Chill in the refrigerator for at least 4 hours, preferably overnight.

If desired, decorate pie with whipped cream, sprinkles, and extra peppermints.**