Cup of Yum
1. Preheat oven to 325°F.

Oreo crust:

Cup of Yum
1. Line an 8x8 or 9x9 baking pan with parchment paper, leaving an overhang on two sides for easy cheesecake removal.
2. Add the Oreo cookies to a food processor, and blend until fine crumbs remain. Transfer the crumbs to a bowl and add the melted butter. Stir to combine.
3. Press the Oreo mixture into an even layer on the bottom of the prepared pan. Bake for 10 minutes.

Mint filling:

1. In the meantime, in a large bowl, using a hand mixer (or stand mixer) beat cream cheese until fluffy, about 1 minute. Slowly add the sugar and mix on low and medium-high, until light and fluffy.
2. Next, beat in the sour cream, followed by eggs, mixing well after each addition. Make sure to stop and scrape the sides and bottom of the bow.
3. Add the mint extract and the gel food color, mixing just until combined.
4. Transfer the batter to the prepared pan, and level the top with a spatula. Bake for 40-45 minutes or until the center is slightly jiggly, while the sides are puffy and set.
5. Remove the cheesecake from the oven, place it on a wire rack, and let it cool to room temperature, then transfer it to the refrigerator to chill overnight.

Serve:

1. Before serving, In a medium chilled bowl, beat together powdered sugar and heavy cream until stiff peaks form.
2. Carefully remove the cheesecake from the pan, using the parchment paper overhang. Cut into bars, and top with whipped cream, mint leaves, and chocolate shavings. Serve and enjoy!