In standing mixer, blend cream cheese, sugar and oreo creams until smooth and creamy.
Add egg, food coloring and mint extract. Mix on low to combine.
Stir in ¼ cup of semi sweet chocolate chips.
Spoon filling into the prepared crusts, dividing evenly.
Smooth out the tops.
Bake 25-30 minutes.
Turn off oven and open the door. Allow cheesecake to sit in the oven for another 30 minutes.
Gently run a knife around the edges to loosen.
Cool 1-2 hours, then cover and chill overnight.
Before serving, melt ⅓ cup of semi sweet chocolate chips per instructions on bag.
Stir in 2 tsp of vegetable oil.
Drizzle over the tops of the cheesecakes.
Crush Andes Chocolate Mints into small chunks.
Garnish with Andes Chocolate Mints.