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In a medium bowl, combine crushed Oreo cookies, granulated sugar, and melted butter. Mix until the mixture resembles wet sand.
Press the mixture evenly into the bottom of a 9-inch (23cm) springform pan or individual serving cups to form the crust. Use the back of a spoon to pack it down firmly. Set aside.
In a large bowl, beat the softened cream cheese until smooth and creamy using an electric mixer.
Add granulated sugar and beat until well combined.
Mix in sour cream, vanilla extract, and peppermint extract until smooth.
In a separate bowl, whip the heavy cream until stiff peaks form.
Gently fold the whipped cream into the cream cheese mixture until fully incorporated.
Fold in mini chocolate chips or chopped Oreos. Add green food coloring if desired for a minty green hue.
Spoon or pipe the cheesecake filling over the crust in the springform pan or cups, smoothing the tops with a spatula. Refrigerate for at least 4 hours or until set.
In a small bowl, whip ½ cup heavy cream with granulated sugar until stiff peaks form.
Spread or pipe the whipped cream over the set cheesecake.
Garnish with crushed Oreos and mint leaves if desired.
Slice and serve the cheesecake directly from the springform pan or spoon out from individual cups. Enjoy chilled!