Place the Oreos in a food processor and process until you have fine crumbs. (see note) Place Oreo crumbs in a medium mixing bowl, add the melted butter, and mix until the cookie crumbs are moistened.
Pour Oreo crumbs mixture into a 9-inch pie plate. Press them down to evenly cover the bottom and sides of the pie pan. Refrigerate the crust for 1 hour before adding the filling.
While the crust sets up, set out the ice cream and Cool Whip to thaw. Place 12 peppermint candies into a food storage bag. Seal the bag and smash the candies into little bits using a heavy pan or rolling pan. Set aside.
Remove the crust from the refrigerator and gently scoop the ice cream into the pie plate, spreading it out to fill the pan. Add a layer of crushed peppermints over the ice cream. Then spread the Cool Whip all over the top of the pie.
Place the entire pie in the freezer for at least 4 hours or until hardened.
To serve, remove the pie from the freezer 10 minutes before serving. Top the Cool Whip with more whipped cream, a drizzle of chocolate syrup, and the remaining peppermint candies before cutting into 8 slices.
Notes
If you don't have a food processor, place the Oreos into a large food storage bag, seal it, and then crush the Oreos with a rolling pin.