Preheat the oven to 350F.

In a food processor or blender, pulse the whole gluten-free Oreos (no need to remove the cream filling) into fine crumbs. Remove any large pieces of Oreos.

Pour the oreo crumbs into a large mixing bowl. Add the melted butter and stir until evenly combined.

Using your hands or a measuring cup, press the cookie mixture evenly into the bottom and up the sides of a 9-inch pie pan.

Bake the crust for 10 minutes. Cool completely.

Place the chocolate chips in a medium bowl. Microwave the heavy cream in a glass measuring cup for 30-60 seconds, until just starting to simmer.

Immediately pour the hot cream over the chocolate. Stir gently until the ganache is smooth. Set aside and allow to cool to room temperature. During this time, it will slowly thicken as well.

Using a hand mixer or a stand mixer fitted with a whisk attachment, whip the heavy whipping cream on medium speed. Slowly sprinkle in the EZ Gel. Continue mixing on medium-high speed until semi-stiff peaks form, about 3-5 minutes. Spoon the whipped cream into a bowl and set aside.

Using the same mixing bowl (no need to rinse clean!), beat the cream cheese, powdered sugar, peppermint extract and red food coloring together on medium-high speed until combined.

Fold the whipped cream into the cream cheese mixture until smooth. Be gentle, you don’t want to deflate that cream. Fold in the crushed peppermint candies.

Spread the peppermint filling evenly into the cooled pie crust. Once the chocolate ganache is cooled to room temperature, spread over the top of the filling. I like to leave about ½ inch border around the pie so you can still see the pink peppermint filling.

Using a hand mixer or a stand mixer fitted with a whisk attachment, whip the heavy whipping cream, powdered sugar, and vanilla extract on medium-high speed until semi-stiff peaks form, about 3-5 minutes.