• Preheat oven to 350F and wrap the outside of a 9" springform pan with foil (this is to prevent any leaks). Set aside.
• To prepare the crust, place butter in a microwave-safe bowl and heat until melted. Set aside.
• Place classic Oreos in a food processor and pulse until cookies are pulverized to fine crumbs.
• 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:

• 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).
• Stir in sour cream and extracts.
• 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).
• Stir in food coloring, if using, until color is even.
• Use a spatula to stir in Mint Oreos.
• Pour evenly into springform pan over Oreo crust.
• 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).
• Allow to cool to room temperature before transferring to refrigerator to chill completely (about 6 hours or overnight).
• Once cheesecake has cooled, prepare ganache (if using).

Chocolate Ganache

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