• Preheat the oven to 325F.
• Add 12 muffin liners to muffin pan and lightly spray each one with with non-stick spray.
• In a medium bowl, stir together cookie crumbs, sugar and melted butter.
• Divide this equally into the12 muffin liners(about 2 level tablespoons each) and press down gently to create a bottom crust for each cheesecake.
• Beat the room temperature cream cheese in a standing mixer/with a handheld mixer then blend in the sugar. This mixture should be creamy and smooth.
• Mix in the egg, mint extract, and green food coloring using the low setting.
• Then add in your chopped Andes mints but only combine as much as needed to fully mix these in. Divide the cream cheese mixture evenly among the 12 mini cheesecake crusts.

(They will be a little more than 3/4 full.)

• Bake for 20 minutes. Then, turn off the oven but leave the pan in the oven.
• Prop the door open and allow the cheesecakes to cool down for 10 minutes.
• Then they may be removed from the oven.
• Chill the cheesecakes for at least 6 hours.
• Then remove them from the pan and take off the muffin liners.
• Heat the heavy cream in a microwave safe measuring cup. - Use high heat for 40 seconds.
• When you remove it from the microwave, immediately add in the chocolate chips.
• Cover and leave this for 3-5 minutes, Then stir the mixture until smooth.
• Place about 1 Tablespoon of this chocolate ganache on each cheesecake and allow them to cool for about 5 minutes to set up.
• Top each with whipped cream, an Andes mint and oreo crumbs before serving.
• ENJOY!