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Prepare the crust: Combine crushed Oreo cookies with melted butter. Press the mixture firmly into the base of a 9-inch springform pan. Bake at 325°F for 10 minutes, then allow it to cool completely.
Make the filling: Prepare the filling by beating the softened cream cheese and sugar together until completely smooth. Add eggs one at a time, mixing gently. Stir in heavy cream, mint extract, and food coloring if desired.
Add chocolate: Incorporate the chopped Andes mints, folding them gently into the batter to create bursts of chocolate and mint throughout.
Bake: Pour the filling onto the cooled crust. Set the springform pan inside a water bath on a baking sheet, then bake for 55–65 minutes until the center is nearly set.
Cool and chill: Turn off the oven, leave the door slightly open, and let the cheesecake cool inside for one hour. Refrigerate the cheesecake for a minimum of 4 hours, preferably overnight, to allow it to fully set.
Finish: Melt chocolate chips and drizzle over the cheesecake. Garnish with extra chopped Andes mints if you like.
Serve: For clean slices, dip a sharp knife in hot water and wipe it dry between cuts.