Preheat oven to 325 degrees F. Lightly spray the sides of a 9-inch springform pan with nonstick baking spray. Place a 3-inch wide parchment strip against the greased sides of the pan.
Add the Oreos to a food processor and pulse until the cookies are all crumbs.
Pour in the melted butter and pulse until the crumbs are coated with butter.
Pour the crumbs into the prepared pan and firmly and evenly press them into the bottom of the pan.
Place the crust in the freezer or fridge to firm up while preparing the batter.
Add the cream cheese to a large mixing bowl. Using a hand mixer, beat on medium until smooth.
Add in the granulated sugar and flour. Beat until incorporated. Scrape down the sides of the bowl.
Add in the mint extract, vanilla extract, green food color, and then the eggs one at a time. Beat in each egg just until incorporated before adding the next. Scrape down the sides and bottom of the bowl before each addition. Add additional food coloring with the next egg if you aren't happy with the green.
Add the sour cream and heavy cream. Beat just until combined.
Before adding the cheesecake mixture to the pan, wrap the outside of the springform pan with 2 layers of heavy-duty tin foil. You can skip the tin foil and add the cheesecake in a slightly larger pan to keep the cheesecake dry and then place the two pans in a third pan that's filled with about 1 inch of hot water.
Pour the cheesecake batter on top of the crust.
Place the cheesecake in the preheated oven and bake for 1 hour 30 minutes to 1 hour 40 minutes or until the edges of the cheesecake are set and the center slightly jiggles like jello when the pan is jiggled back and forth. The cook time may vary so always give it the jiggle test and bake longer if the center moves like wet batter instead of jello that’s set up.
Once done, leave the cheesecake in the oven, turn the oven off, and leave the door slightly ajar until the cheesecake has cooled to room temperature.
Add the semi-sweet chocolate chips and heavy cream to a microwave-safe bowl. Microwave for 30 seconds and stir. Repeat microwaving and stirring until the chocolate is completely melted and smooth.
Pour the ganache on top of the cooled cheesecake.
Place the cheesecake in the refrigerator overnight to set up.
Add the chocolate and 2 tablespoons of heavy whipping cream to a microwave-safe bowl. Microwave for 30 seconds and stir until smooth. If there are some tiny bits, microwave an additional 15 seconds and stir. Let cool for 10 to 15 minutes.
Pour the ganache into a large mixing bowl.
Add the heavy cream in ¼ cup increments into the ganache and stir until incorporated each time.
Beat the heavy cream mixture with a hand mixer on medium until soft peaks form.
Add in the mint extract and beat until stiff peaks form.
Add the whipped cream to a piping bag fitted with the Wilton 1M tip and pipe swirls along the edge of the top of the cheesecake.
Cut and serve.
Store in an airtight container in the refrigerator.