Place the Oreo cookies (filling and all) inside of a food processor. Pulse or run the machine until cookies resemble fine crumbs. Empty crumbs into a 9-inch pie dish. Add the melted butter. Mix the crumbs and butter together and press evenly on the bottom and up the sides of the pie dish. CHILL the Oreo crust in the freezer while preparing the mint filling.

Beat cream cheese with an electric hand mixer inside of a large bowl until smooth. Mix in the powdered sugar, salt, mint extract, and 3 drops or so of green food coloring. (Make it darker than you normally would because it lightens with the cream cheese and whipped cream.)

Whip the heavy cream to stiff peaks using a stand mixer with the whisk attachment. Add the whipped cream to the mint cream cheese mixture. Use the electric hand mixer to beat the two mixtures together. Mixture should be very thick.

Spread filling evenly into the chilled Oreo crust. You may sprinkle extra crushed Oreo cookie crumbs on top of the grasshopper pie, if desired. (One cookie, crushed, is plenty.)

CHILL the pie in the fridge for 2+ hours. Alternately chill the pie in the freezer for 30-60 minutes if desired, to speed things along. To cut the pie, run a knife under hot water and dry it off with a towel before making each cut. This pie will serve 8-12 people, depending on the size of the slice.