Preparing the Crust:

• Make the cookie crust: In a medium bowl, crush the chocolate sandwich cookies into fine crumbs. You can do this by hand, or pulse them in a food processor. Add the melted butter to the crumbs and mix until the crumbs are evenly coated.

• Press into the pan: Press the cookie crumb mixture into the bottom of a 9-inch springform pan (or a regular pie dish) to form an even crust. Use the back of a spoon or your fingers to press it down firmly. Refrigerate the crust while you prepare the filling to help it set.

Making the Cheesecake Filling:

• Beat the cream cheese: In a large bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 2-3 minutes.

• Add the powdered sugar: Add the powdered sugar to the cream cheese and beat until well combined.

• Whip the heavy cream: In a separate bowl, whip the heavy cream with an electric mixer until stiff peaks form. This should take about 3-4 minutes. Be careful not to overbeat.

• Add the extracts and food coloring: Gently fold the mint extract and vanilla extract into the cream cheese mixture. If you want the cheesecake to have a minty green color, add a few drops of green food coloring and stir until you reach your desired shade.

• Combine the mixtures: Carefully fold the whipped cream into the cream cheese mixture until smooth and well combined. Gently stir in the mini chocolate chips, being sure to distribute them evenly throughout the filling.

Assembling the Cheesecake:

• Fill the crust: Spoon the cheesecake filling into the prepared cookie crust, spreading it evenly with a spatula.

• Chill the cheesecake: Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow it to set properly.

Serving:

• Garnish and serve: Once the cheesecake has set, remove it from the refrigerator. Before serving, top it with extra mini chocolate chips and a sprig of fresh mint if desired. Slice and serve chilled.