For the Crust:

1. Preheat the oven to 325°F (163°C). Line a muffin tin with paper liners or lightly grease it.
2. Crush the Oreo cookies into fine crumbs in a food processor or place in a plastic bag and crush with a rolling pin.
3. Mix the crumbs with melted butter until evenly coated.
4. Spoon 1 tablespoon of the Oreo mixture into each muffin cup and press it down to form an even crust.
5. Bake for 5-7 minutes, then remove from the oven and allow the crusts to cool.

For the Cheesecake Filling:

1. In a large mixing bowl, beat the cream cheese and sugar together until smooth and creamy, about 3-4 minutes.
2. Add flour, sour cream, mint extract, and vanilla extract. Mix until fully combined.
3. Add eggs, one at a time, mixing well after each addition.
4. Gently fold in chopped Mint Oreos until evenly distributed.
5. Add green gel color if desired and mix until incorporated.
6. Spoon the cheesecake batter over the cooled crusts, filling each cup almost to the top.
7. Bake for 18-22 minutes, or until the centers are set but still slightly jiggly.
8. Turn off the oven, leave the door slightly ajar, and let the cheesecakes cool in the oven for 1 hour.
9. After cooling, remove the cheesecakes from the oven and refrigerate for at least 3-4 hours, or until fully set.

For the Chocolate Whipped Cream:

1. In a chilled mixing bowl, beat heavy whipping cream, powdered sugar, cocoa powder, and vanilla extract until stiff peaks form.
2. Pipe or spread the chocolate whipped cream over each mini cheesecake just before serving.

Serving:

1. Garnish with additional chopped Mint Oreos or a sprig of mint if desired.
2. Serve chilled and enjoy!