Remove the ice cream from the fridge to let thaw slightly.

Place the chocolate chips and espresso powder in a mixing bowl together.

In a pot, heat up the heavy cream over the stove. Once it starts steaming but before boiling, pour this over the bowl of chocolate chips.

Let this sit for 5 minutes so the hot cream can start melting the chocolate chips.

Once the 5 minutes has passed, add start slowly whisking the mixture together. It will be clumpy at first, but slowly everything will begin to combine.

Once the heavy cream is completely mixed with the melted chocolate you will have a shiny ganache. Set aside

Prepare a 9x13 baking dish with parchment paper.

Use a food processor or blender to blend the oreos until they are fine crumbs.

Melt the butter and add to the oreos. Pulse blend a few more times until the mixture has combined, creating a crumbling texture.

Pour the cookie crumbs into the baking dish spreading to fill the whole bottom of the dish and pressing down to form the crust with your hands or fingers.

Place in the freezer for 10 minutes to harden.

Spread 1 ½ cups of the ganache on top of the oreo crust. Place back in the freezer for another 10 minutes.

Now add the softened mint chocolate chip ice cream. Spreading an even coating in the baking dish. Return to the freezer for 2 hours to let the ice cream harden.

Now pour the other 1 ½ cups of ganache on top of the ice cream.

Place one last layer of thawed cool whip on top of the ganache, spreading evenly.

Sprinkle chocolate chips or chocolate shavings on top.

Remove from the baking pan to cut and serve!