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Put the Oreos in a food processor and pulse into a crumble. If you don't have a food processor, you can place the cookies in a plastic bag and crush them with something heavy. Place the crumbled Oreos in a bowl.
Melt the butter in a microwave-safe bowl and add to the cookie crumbles. Mix together with a spoon until all of the crumble has been coated with butter.
Place the mixture into the pan and press into the bottom and sides with your hands. Once you have the crust in place, cover with a piece of wax paper or parchment paper and press with a heavy glass or small bowl. This will pack the crust in so that it stays in place. Place a piece of plastic wrap over the top of the crust and freeze for 1 hour.
Remove the ice cream from the freezer and place it on the counter for 15-20 minutes to allow it to soften. Place the ice cream in a bowl and stir it with a spoon to get it to be like a soft-serve consistency. This will make it easier to pack into the crust. Remove the crust from the freezer and add the ice cream. Smooth it to the edges but make sure you still have room at the top for the whipped cream layer.
Pour a thin layer of chocolate syrup on top of the ice cream and spread it around to the edges. Cover the pan with the plastic wrap and place it back into the freezer for another hour.
Place the heavy whipping cream into a bowl and begin to whip it on medium speed with a hand mixer. Add the powdered sugar, vanilla, and peppermint and continue to beat on high speed until the cream is nice and stiff. This will take about 4-5 minutes.
Remove the pie from the freezer and add the mint whipped cream to the top. Spread it to the edges. Cover and return to the freezer for at least 12 hours. Overnight is best so that everything will be nice and firm.
When you are ready to serve the pie, take a dark chocolate bar and shave off the side with a vegetable peeler to create chocolate shavings. Sprinkle on top of the pie and allow the pie to sit for a minute or two before slicing. TIP: use a warm knife to cut through the pie!