Preheat your oven to 350°F (175°C). In a food processor, blend Oreo cookies into fine crumbs and mix with melted unsalted butter until well combined. Press this mixture firmly into the bottom and sides of a 9-inch springform pan. Bake for 10 minutes, then reduce oven temperature to 325°F (160°C).

In a large mixing bowl, beat cream cheese and granulated sugar until creamy. Gradually add sour cream, vanilla extract, mint extract, and salt, mixing until incorporated. Add eggs one at a time, mixing gently. Add a few drops of green food coloring and fold in chopped Andes mints.

Wrap the outside of the springform pan in aluminum foil to prevent water from seeping in. Pour cheesecake batter into the prepared crust.

Place the springform pan in a larger pan filled with hot water for a water bath. Bake at 325°F (160°C) for about 70 minutes until edges are set.

Turn off the oven and let cheesecake cool inside for 30 minutes with door ajar. Remove and cool on the counter for 1 hour before refrigerating. Chill for at least 4 hours or overnight.

For ganache, heat heavy cream until steaming. Add chocolate chips, let sit, then stir until smooth. Pour ganache over the chilled cheesecake.

Whip heavy cream with confectioners' sugar until stiff peaks form. Optionally add green food coloring. Spread whipped cream over ganache and top with Andes mints or Oreos.