Crust and Filling

1. Preheat and Prep: Preheat oven to 325°F. Line a standard 12-cup muffin tin with paper liners and lightly spray each one with non-stick spray.
2. Make the Crust: In a medium bowl, stir together Oreo cookie crumbs, 1 tablespoon sugar, and melted butter. Divide evenly among the 12 liners (about 2 level tablespoons each) and press down firmly to create a compact bottom crust.
3. Beat the Filling: Beat the room temperature cream cheese in a stand mixer or with a hand mixer until smooth and fluffy. Blend in the sugar until creamy. On low speed, mix in the egg, mint extract, and green food coloring until just combined.
4. Fold In Andes Mints: Add the chopped Andes mints and fold in by hand with a spatula, mixing only as much as needed to distribute evenly. Do not overmix. Divide the filling evenly among the 12 crusts.
5. Bake: Bake for 18-20 minutes until the edges are set but the centers still have a slight jiggle. Do not overbake. Let cool completely in the pan at room temperature.

Ganache and Assembly

1. Make the Ganache: Heat the heavy cream until just barely simmering. Pour over the chocolate chips in a bowl and let sit for 2 minutes without stirring. Then stir slowly from the center outward until completely smooth and glossy.
2. Top and Chill: Spoon about 1 tablespoon of ganache over each cooled cheesecake and tilt to spread evenly. Add garnishes if desired. Refrigerate for at least 2 hours, ideally overnight, before serving.