OREO CRUST - Put Oreo cookies in the food processor until finely crumbled. Add melted butter and powdered sugar, stir well. Put it in a springform pan (I used a 9 inch), spread evenly and press using hands or some solid object, a glass, for example, to get a solid layer. Set aside.

MINT CHEESECAKE FILLING - Melt white chocolate following the instructions given on the package and leave aside to cool. Crumble 10 Oreo cookies and put aside. In a large bowl mix cream cheese, powdered sugar, mint extract and green color with an electric mixer at a medium speed, for about 2 minutes, until you get fine, creamy mixture. In a separate dish mix heavy cream with an electric mixer at a medium speed, for about 2 minutes, and then at a maximum speed for 1-2 minutes more.

Add melted chocolate to the cream cheese and mix until well combined. Add ½ mixed heavy cream and continue to mix until all the heavy cream is added and the mixture is well combined. Add crumbled Oreo cookies and stir with spatula. Spread evenly over the Oreo crust and leave in a fridge for at least 4 hours, possibly overnight.

GARNISH - Melt semi sweet chocolate following the instructions on the package, add powdered sugar and heavy cream and combine well. Drizzle with melted chocolate and add a dollop of whipped topping and Oreo cookies.