Preheat your oven to 350°F (175°C). Crush the Oreo cookies into fine crumbs. Combine the crumbs with melted unsalted butter and press into the bottom of a springform pan. Bake for 10 minutes, then reduce temperature to 325°F (163°C).

In a large mixing bowl, beat room-temperature cream cheese and granulated sugar until smooth. Gradually mix in sour cream, vanilla extract, mint extract, and salt. Incorporate eggs one at a time, mixing until well combined.

Gently fold in green food coloring and chopped Andes mints. Ensure you don't over-mix to maintain a light and airy texture.

Wrap the springform pan tightly in aluminum foil and place in a roasting pan for a water bath. Bake for 70 minutes until edges are set but the center jiggles slightly. Turn off oven, leave cheesecake inside for 30 minutes, then refrigerate for at least 4 hours.

In a saucepan, combine chocolate chips and heavy cream over medium heat until melted and smooth. Pour ganache over chilled cheesecake and let set for 30 minutes in the refrigerator.

Whip heavy cream with confectioners' sugar and mint extract until stiff peaks form. Spread or pipe whipped cream over the cheesecake. Optionally, decorate with additional Andes mints or Oreo pieces.