For the Oreo Crust:

1. Preheat your oven to 325°F (163°C).
2. Crush the Mint Oreos into fine crumbs (about 2 cups). Mix with melted butter until fully combined.
3. Press into the bottom of a 9-inch springform pan and bake for 10 minutes. Let cool.

For the Mint Oreo Filling:

1. Lower the oven to 300°F (150°C).
2. Beat cream cheese and sugar together until smooth, about 3-4 minutes.
3. Add flour, sour cream, mint extract, and vanilla extract. Mix well.
4. Add eggs one at a time, mixing after each addition.
5. Fold in chopped Mint Oreos and chocolate sauce. Add green gel color if desired.
6. Pour the filling over the cooled crust and bake for 50-60 minutes, until the center is set with a slight jiggle.
7. Cool in the oven for 1 hour, then let cool completely on the counter.
8. Refrigerate for at least 4 hours or overnight.

For the Chocolate Ganache Topping:

1. Heat heavy cream in a saucepan until it simmers.
2. Pour over chocolate chips in a heatproof bowl. Stir until smooth.
3. Pour ganache over the cooled cheesecake and refrigerate for 30 minutes to set.

For the Chocolate Whipped Cream:

1. Beat cold heavy cream, powdered sugar, cocoa powder, and vanilla until stiff peaks form.
2. Pipe or spread over the set cheesecake and garnish with Mint Oreos.

Serving:

1. Slice and serve chilled. Enjoy the minty, chocolatey goodness!