Preheat oven to 350°F(180°C). Spray a 9-inch pie pan with baking spray with flour pan.

For crust: In a medium bowl, stir together cookie crumbs, granulated sugar, and salt.

In a small bowl, whisk together cooled melted butter and egg yolk. Stir butter mixture into crumb mixture until well combined. Press mixture into bottom and up sides of prepared pan.

Bake until crust is fragrant, 15 to 20 minutes. Let cool completely.

For filling: In a small saucepan, heat cream over medium heat just until bubbles begin to form around sides of pan. (Do not boil.) Remove from heat, and add mint leaves. Let cool completely. Strain mixture through a fine-mesh sieve into the bowl of a stand mixer, discarding solids. Refrigerate until cold, about 2 hours.

In the bowl of a stand mixer fitted with the whisk attachment, beat cold mint cream at medium speed until stiff peaks form. Transfer to a medium bowl. Wipe bowl clean.

In same bowl of stand mixer fitted with the paddle attachment, beat cream cheese and confectioners’ sugar at medium speed until smooth and well combined, about 1 minute, stopping to scrape bottom and sides of bowl and paddle. Add sour cream, lemon juice, vanilla, and salt. Beat until just combined, about 30 seconds. Gently fold in whipped mint cream until well combined. Spread mixture into prepared crust. Refrigerate pie until cold, at least 4 hours, or up to overnight.

Just before serving, spread Chocolate Whipped Cream onto pie; garnish with chocolate and mint, if desired. Cover and refrigerate for up to 3 days.