1. Preheat oven to 180°C (350°F)

2. Crush chocolate chip cookies into fine crumbs and mix with melted butter until evenly moistened

3. Press mixture firmly into the bottom of a 23 cm (9-inch) springform pan

4. Bake for 10 minutes until edges are lightly golden

5. Remove and let cool completely

6. In a large bowl, whip cold heavy cream to stiff peaks

7. Melt mint-flavored milk chocolate in 30-second bursts in the microwave, stirring between each, until smooth

8. Let chocolate cool slightly, then fold gently into whipped cream until fully combined and no streaks remain

9. Pour filling over cooled crust, spreading evenly

10. Refrigerate for at least 4 hours or until set

11. Release pan and slice with a warm knife for clean cuts

12. Serve chilled