Begin by crushing 24 Mint Oreos in a Ziploc bag using a rolling pin until you achieve a chunky consistency.

Melt 4 tablespoons of unsalted butter and mix it with the crushed cookies until fully combined.

Press this mixture into the bottom of a 9-inch pie dish and set aside.

In a large mixing bowl, beat 16 ounces of softened cream cheese until creamy.

Gradually add in 14 ounces of sweetened condensed milk, mixing until fluffy.

Stir in 1 teaspoon of mint extract and a few drops of optional food coloring.

Gently fold 8 ounces of thawed Cool Whip into the cream cheese mixture.

Add in 10 crushed Mint Oreos until everything is well combined.

Evenly distribute the mint filling between the prepared Oreo crusts and refrigerate for 30 minutes.

Combine 1 cup of chocolate chips with ½ cup of heavy whipping cream and microwave until melted.

Allow the ganache to cool for 5 minutes before spreading it over the cheesecakes.

Cover the cheesecake and refrigerate for at least 3 hours before serving.

Slice the cheesecake into wedges and serve chilled.