Chocolate-Mint Cream Cheese Pie

Coat a 9-inch pie plate with nonstick spray. Crust: Pulse cookies in a food processor to make fine crumbs. Add butter; process to blend. Press over bottom and up sides of pie plate. Place in refrigerator. Meanwhile heat 1/2 cup heavy cream and the chocolate chips in a medium saucepan just until cream simmers. Let stand 1 minute. Stir until smooth. Cool to room temperature. Beat cream cheese, sugar, and extract in a medium bowl with mixer on medium speed until light and fluffy. Beat remaining heavy cream with mixer on medium-high speed until soft peaks form when beaters are lifted. Fold 1/2 into cream cheese mixture and 1/2 into chocolate. Spread 1/2 the cream cheese mixture over bottom of crust; top with 1/2 the chocolate. If necessary, freeze pie 8 to 10 minutes to firm up before proceeding. Spread with rest of cream cheese mixture; swirl on rest of chocolate. Refrigerate at least 6 hours until firm, or up to 3 days.