Add crushed chocolate sandwich cookies and melted butter to a medium bowl and whisk together.

Liberally spray the bottom and sides of a springform pan with non-stick baking spray.

Gently press the chocolate crust into the bottom of the springform pan and up the sides of the pan.

Place the completed crust filled springform pan in the freezer and preheat the oven to 300 degrees. Once the oven is set, bake the crust for 10 minutes then cool on a wire rack.

Once cooled, place the springform pan back in the freezer.

Mix together egg yolks and granulated sugar on medium high speed in the bowl of your mixer. Next add in cornstarch, salt, cocoa powder and instant coffee and lower speed.

Lastly, add in heavy cream, milk, and Baileys Irish Cream and whisk together scraping down the sides and bottom to thoroughly blend mixture.

Transfer mixture from mixing bowl to large pot over medium heat on your stove until mixture begins to boil whisking the entire time.

Once filling has thickened significantly, turn off heat and swirl in butter and vanilla and whisk together until glossy and smooth. Let mixture chill until it is barely warm.

After the filling has cooled a bit, add it to the cookie crust and smooth out until even.

Place the pie back in the freezer for 1 hour.

Make the whipped cream, add heavy cream to the bowl of your mixer and beat on high speed.

Once peeks slowly begin to develop, add in powdered sugar, cornstarch, mint extract, and green food coloring until heavy peaks have formed.

Evenly spread the mint whipped cream over the top of the chocolate pie and refrigerate pie until ready to serve. (Gently remove the pie from the sides of the springform pan before serving).