Preheat your oven to 350°F (175°C). Crush 24 Oreo cookies in a food processor until they resemble fine crumbs. Mix well with 1/2 cup of melted unsalted butter. Press into the bottom of a 9-inch springform pan. Bake for 10 minutes, then reduce the oven temperature to 325°F (163°C).

In a large mixing bowl, beat 24 ounces of room-temperature cream cheese and 1 cup of granulated sugar until smooth. Add in 1 cup of sour cream, 1 teaspoon of vanilla extract, 1 teaspoon of mint extract, and a sprinkle of salt. Mix until fully integrated.

Gradually add 3 large room-temperature eggs, mixing minimally after each addition to prevent air pockets.

Gently fold in a couple of drops of green food coloring and 1 cup of chopped Andes mints into your batter.

Wrap the outside of the springform pan with aluminum foil. Place inside a larger baking dish filled with hot water. Pour the cheesecake batter into the crust.

Bake for 70 minutes at 325°F (163°C). Cool in the oven with the door slightly ajar for about 30 minutes.

Chill the cheesecake for at least 4 hours, preferably overnight, in the refrigerator.

Combine 1 cup of chocolate chips and 1/2 cup of heavy cream in a microwave-safe bowl. Microwave in 30-second intervals until smooth. Pour over the chilled cheesecake.

Whip 1 cup of heavy cream with 1/4 cup of confectioners' sugar and 1/2 teaspoon of mint extract until stiff peaks form. Decorate the cheesecake with whipped cream.