Prepare the crust:

• Preheat your oven to 325°F.

• Mix the crushed Oreo crumbs with melted butter in a bowl until well combined.

• Press the mixture firmly into the bottom of a 9-inch springform pan. Set aside.

Make the filling:

• In a large bowl, beat the softened cream cheese and sugar until smooth and creamy.

• Add eggs one at a time, beating after each addition.

• Mix in the sour cream, peppermint extract, and green food coloring if using.

• Gently fold in the melted chocolate until the mixture is fully combined and smooth.

Bake the cheesecake:

• Pour the cheesecake filling over the prepared crust.

• Tap the pan on the counter to remove any air bubbles.

• Bake for 55–65 minutes, or until the center is just set and slightly jiggly.

• Turn off the oven and let the cheesecake sit inside for 1 hour with the door slightly open.

Chill:

• Remove the cheesecake from the oven and let it cool to room temperature.

• Refrigerate for at least 4 hours, or overnight for best results.

Serve:

• Before serving, top with whipped cream, mini chocolate chips, crushed Oreos, and mint leaves if desired.