1. Preheat oven to 325 degrees Fahrenheit.

2. In a food processor, pulse the Oreo cookies until fine crumbs form.

3. Add the melted butter to the crumbs and pulse until combined.

4. Press the crumbs firmly into the bottom of a 9-inch springform pan.

5. Bake crust for 10 minutes, then remove from oven and let cool.

6. In a large bowl, beat cream cheese until creamy. Scrape down sides.

7. Add sugar and beat until incorporated. Scrape down sides.

8. Add vanilla extract, mint extract, and eggs one at a time, beating between each addition. Scrape down sides.

9. Add sour cream, heavy cream, and food coloring. Beat until combined and color is evenly distributed.

10. Stir in chopped chocolate.

11. Wrap bottom of springform pan with heavy foil and place in a larger pan. Add 1–2 inches of hot water around the cheesecake.

12. Spray the sides of the springform pan with nonstick spray.

13. Pour cheesecake batter over crust and smooth the top.

14. Bake for 1 hour 20 minutes or until center jiggles slightly like jello.

15. Turn off oven and crack door. Let cheesecake cool in oven.

16. Refrigerate for at least 4 hours, preferably overnight.

17. Make ganache by microwaving chocolate chips and heavy cream for 1 minute, stirring until smooth. Microwave another 30 seconds if needed.

18. Pour ganache over chilled cheesecake and chill for at least 30 minutes.

19. Beat heavy cream until soft peaks form.

20. Add powdered sugar, mint extract, and food coloring. Beat until stiff peaks form.

21. Pipe whipped cream swirls on top of cheesecake and garnish with Andes mints.

22. Slice, serve, and store in the fridge.