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Line a standard muffin pan with 6 parchment liners (you can also use silicone but the cookies don't fit quite as well into the bottoms).
Press one chocolate wafer down into the bottom of each liner.
In a large bowl, beat the cream cheese until smooth. Beat in the powdered sweetener until well combined, then beat in the heavy cream and extracts.
Add natural green food coloring until a minty green color is achieved. Fold in the chopped thin mints.
Divide the mixture between the prepared muffins cups and use a spoon to press firmly into the cups.
Freeze until firm, about 4 hours.
Heat the cream until just simmering (you can do this in a pan or the microwave - if in a pan, watch carefully because it is such a small amount).
Add the chopped chocolate and let sit a few minutes to melt, then whisk until smooth. Pour over the tops of the cheesecakes.
Refrigerate until set, about 15 minutes. Top with lightly sweetened whipped cream and some mini keto thin mints, if desired.