In a large mixer bowl, beat the 6 tablespoons of butter, 0.33 cup brown sugar, and 2 tablespoons granulated sugar together until light and fluffy.

Add 1 teaspoon of vanilla extract and mix until well combined.

Gradually add 1 cup of heat-treated all-purpose flour and 0.25 teaspoon of salt, mixing until just combined.

Stir in 1 teaspoon of milk to help the dough come together. If needed, add a tiny bit more milk until it reaches a soft, pliable consistency.

Fold in 0.33 cup of mini chocolate chips. Form the cookie dough into small balls, about the size of chickpeas, and place them on a parchment-lined plate or tray. Freeze until firm.

In a food processor or blender, grind 2 cups of Oreo cookies (including the filling) into fine crumbs.

Transfer the Oreo crumbs to a bowl and combine with 4 tablespoons of melted butter.

Press the mixture evenly into the bottom and up the sides of a 9 or 10-inch pie pan. Place the crust in the freezer to chill while you prepare the filling.

In a large mixer bowl, beat the 8 ounces of softened cream cheese, 0.25 cup granulated sugar, and 0.25 cup dark brown sugar until smooth and well combined.

Stir in 2 tablespoons of milk and 1.5 teaspoons of vanilla extract until the mixture is smooth. Set aside.

In a separate large mixer bowl, whip 1.25 cups of cold heavy whipping cream with 0.5 cup of powdered sugar on high speed until stiff peaks form.

Gently fold about half of the whipped cream into the cream cheese mixture until just combined. Then, fold in the remaining whipped cream.

Stir in 0.25 cup of the mini chocolate chips and about half of the frozen cookie dough balls into the ice cream filling.

Pour the filling into the chilled Oreo crust and spread evenly. Freeze the pie until completely firm, typically 4-5 hours or overnight.

To make the chocolate whipped cream topping, combine 0.75 cup cold heavy whipping cream, 0.25 cup powdered sugar, 2 tablespoons unsweetened cocoa powder, and 0.5 teaspoon vanilla extract in a large mixer bowl. Whip on high speed until stiff peaks form.

Pipe or spread the chocolate whipped cream around the edge of the pie. Garnish with the remaining frozen cookie dough balls and the final 0.25 cup of mini chocolate chips.

Serve the pie directly from the freezer, or let it soften at room temperature for about 10-15 minutes for easier slicing and a creamier texture.