Prepare the Crust:
Combine the Oreo cookie crumbs and melted butter in a bowl. Mix until the crumbs are fully coated with butter. Press the mixture firmly into the bottom of a 9×13-inch baking dish. Refrigerate the crust while you prepare the filling.
Make the Filling:
In a large bowl, beat the softened cream cheese, granulated sugar, vanilla extract, and peppermint extract together until smooth and creamy.
Melt the Peppermint Chips:
Place 1 cup of Andes Peppermint Crunch Chips and the shortening in a microwave-safe bowl. Microwave for 30 seconds, then stir. Heat for an additional 20-30 seconds and stir until the mixture is fully melted and smooth.
Combine and Fold:
Immediately pour the melted peppermint mixture into the cream cheese mixture and beat until well combined. Gently fold in 8 ounces of Cool Whip until the mixture is fully incorporated.
Assemble the Cheesecake:
Spoon the cream cheese mixture evenly over the prepared Oreo crust, spreading it out to the edges. Spread the remaining container of Cool Whip over the top of the cheesecake layer.
Top and Chill:
Sprinkle the remaining Andes Peppermint Crunch Chips over the top of the Cool Whip layer. Refrigerate the cheesecake for 1-2 hours to allow it to set.
Serve:
Once set, cut the cheesecake into 24 squares. Store any leftovers in a sealed container in the refrigerator.