To prepare the crust, using a blender or food processor crush Oreo's. Mix with melted butter, and press into a 9 inch pie plate.

To prepare the mousse heat 3/4 cup heavy cream in saucepan over medium heat until hot but not boiling. Remove from heat, stir in chocolate until melted. Stir in peppermint extract. Cool completely.

Using an electric mixer, beat 3/4 cup heavy cream until firm peaks form. Fold cooled chocolate mixture gently into whipped cream mixture. Pour into prepared pie crust.

Using an electric mixer, beat 1 1/2 cups heavy cream until stiff peaks form. Add powdered sugar and vanilla extract. Spread cream over peppermint mousse.

Set in fridge for a few hours to set up.

Garnish with candy canes right before serving.