1. Preheat oven to 350F and wrap the outside of a 9" springform pan with foil (this is to prevent any leaks). Set aside.
2. To prepare the crust, place butter in a microwave-safe bowl and heat until melted. Set aside.
3. Place classic Oreos in a food processor and pulse until cookies are pulverized to fine crumbs.
4. Pour cookie crumbs into melted butter and stir until well-combined. Press evenly into the bottom and up the sides of prepared pan. Set aside.

For Mint Oreo Cheesecake:

1. In a stand mixer (or in a large bowl with a hand-mixer), beat together softened cream cheese and sugar, scraping down the sides with a spatula occasionally to ensure ingredients are mixed well. (beat on medium-speed about 1-2 minutes, scraping down side occasionally).
2. Stir in sour cream and extracts.
3. Add eggs, one at a time, stirring until just combined after each addition (you don’t want to over-beat the eggs or the cheesecake will be more likely to crack).
4. Stir in food coloring, if using, until color is even.
5. Use a spatula to stir in Mint Oreos.
6. Pour evenly into springform pan over Oreo crust.
7. Bake on 350F for 40-45 minutes or until center is set but springs back to the touch (edges may just be beginning to turn golden brown).
8. Allow to cool to room temperature before transferring to refrigerator to chill completely (about 6 hours or overnight).
9. Once cheesecake has cooled, prepare ganache (if using).

Chocolate Ganache

1. Combine chocolate chips and heavy cream in a small saucepan over low heat. Stir frequently until chocolate is melted and mixture is smooth.

2. Allow ganache to cool for 10 minutes and then pour evenly over cheesecake. Allow ganache to set before topping with whipped cream (if using) and slicing and serving.