Prepare the Crust:

• Place the Oreo cookies in a food processor and process until they form fine crumbs.
• Drizzle in the melted butter and stir to ensure the crumbs are evenly coated.
• Press the crumb mixture into the bottom and slightly up the sides of a 9-inch springform pan.
• Place the crust in the freezer while preparing the filling.

Prepare the Filling:

• In a large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
• Add the granulated sugar and powdered sugar, mixing well to combine.
• Mix in the vanilla extract and peppermint extract until fully incorporated.
• In a separate bowl, whip the heavy whipping cream to stiff peaks using an electric mixer. Be careful not to overwhip.
• Gently fold the whipped cream into the cream cheese mixture until no streaks remain.
• If desired, add a few drops of green gel food coloring to achieve the preferred shade, folding gently to combine.
• Fold in the mini chocolate chips until evenly distributed throughout the mixture.

Assemble the Cheesecake:

• Remove the prepared crust from the freezer.
• Pour the filling into the crust, spreading it evenly and smoothing the top with a spatula.
• For added decoration, sprinkle additional mini chocolate chips on top if desired.

Chill the Cheesecake:

• Cover the cheesecake with plastic wrap or aluminum foil.
• Refrigerate for at least 8 hours, or overnight, to allow the cheesecake to set properly.

Serve:

• Once set, remove the cheesecake from the refrigerator.
• Carefully remove the outer ring of the springform pan.
• Slice and serve chilled.
• Optional garnishes include whipped cream, chocolate shavings, or fresh mint leaves.