To prepare the crust

Cup of Yum
1. Preheat oven to 350 degrees Fahrenheit and wrap the outside of a 9" springform pan with foil (this is to prevent any leaks). Set aside. Place 4 tablespoons butter in a microwave-safe bowl and heat until melted. Set aside.
2. Place 25 classic Oreo cookies in a food processor and pulse until cookies are pulverized to fine crumbs. Pour the cookie crumbs into the melted butter and stir until well-combined. Press evenly into the bottom and up the sides of your springform pan. Set aside.

For Mint Oreo Cheesecake:

1. In a stand mixer (or in a large bowl with a hand-mixer), beat together on medium speed, 4 (8-ounce) packages softened cream cheese and 1 cup granulated sugar, scraping down the sides with a spatula occasionally to ensure ingredients are mixed well about 1-2 minutes, scraping down the sides. Stir in ¾ cup sour cream, 1 teaspoon vanilla extract and 1 teaspoon peppermint extract.
2. Add 4 room temperature large eggs, one at a time, stirring until just combined after each addition (you don’t want to over-beat the eggs or the cheesecake will be more likely to crack). Stir in food Green food coloring until color is even.
3. Use a spatula to stir in 15 broken Mint Oreos. Pour evenly into springform pan over Oreo crust.
4. Bake at 350 degrees Fahrenheit for 40-45 minutes or until center is set but springs back to the touch (edges may just be beginning to turn golden brown).
5. Allow to cool to room temperature before transferring to refrigerator to chill completely (about 6 hours or overnight). Once cheesecake has cooled, prepare ganache.

Chocolate Ganache

1. Combine 1⅓ cup semi-sweet chocolate chips and ½ cup heavy cream in a small saucepan over low heat. Stir frequently until chocolate is melted and mixture is smooth about 2-3 minutes.
2. Allow ganache to cool for 10 minutes and then pour evenly over cheesecake. Allow ganache to set before topping with whipped cream and slicing and serving.