Add your crushed Oreo cookies to a bowl with the melted butter and mix with a fork until combined.
Press your Oreo cookie mixture into the bottom of a 9 inch spring form pan and up the sides of the pan about 2/3 up the pan. Chill in the fridge while you make the cheesecake filling.
Add your cream cheese and powdered sugar to a large bowl and whip until smooth.
Fold in your whipped cream and 2-3 drops of your green food coloring, or to desired color.
Add your peppermint extract and mini chocolate chips, fold them in just until combined.
Pour your cheesecake mixture into the chilled crust, pressing it evenly into the bottom and sides of the pan and smoothing out the top to prevent air bubbles.
Chill the cheesecake for 12 hours in the fridge before serving, enjoy!
