Cooking Mini Mint Cheesecake:

• Step 1: Prepare the Crust - Preheat your oven to 325°F (160°C). In a mixing bowl, combine 1 cup of mint Oreo cookie crumbles with 3 tablespoons of melted salted butter and 2 tablespoons of granulated sugar. Mix until well-coated.
• Step 2: Press the Crust - Firmly press the mixture into the bottom of your springform pan or ramekins. Bake for 10 minutes, then cool.
• Step 3: Make the Cheesecake Filling - Beat 16 ounces of softened cream cheese until smooth. Add 1 cup of granulated sugar, melted white chocolate, 1 teaspoon of peppermint extract, 1 teaspoon of vanilla extract, and ½ cup of sour cream, mixing until well incorporated.
• Step 4: Add the Eggs - Add 2 eggs one at a time, mixing on low speed. Add food coloring if desired.
• Step 5: Fold in Mint Oreos - Gently fold in 6 chopped mint Oreo cookies.
• Step 6: Bake the Cheesecake - Pour filling over the crust and bake for 50-60 minutes. Cool in the oven with the door cracked for 1 hour.
• Step 7: Chill the Cheesecake - Transfer to the refrigerator to chill for at least 4 hours, preferably overnight.
• Step 8: Make the Whipped Topping - Whip together 2 cups of heavy whipping cream, 4 tablespoons of cocoa powder, and 6 tablespoons of powdered sugar until soft peaks form.
• Step 9: Decorate - Spread the whipped cream over the cheesecake and garnish with Andes mints.