Prepare the ingredients for making the Mint Chocolate Cheesecake.
Crush Oreos in a food processor until they become crumbs.
Add melted butter and blend in the food processor.
Press the crumbs into the pan, compacting tightly. Freeze for 20 minutes.
Combine cream cheese and sugar in the processor, blend until smooth.
Add the remaining filling ingredients (eggs, white chocolate, peppermint and green food coloring) and blend until smooth.
Pour the mint chocolate cheesecake filling into the chilled crust and tap the pan lightly to remove excess air.
Cover the pan with foil and bake in the oven for 2 hours.
Let the cooked mint chocolate cheesecake sit for an hour in the switched-off oven. Refrigerate to chill overnight.
Put the chocolate into a bowl and set aside.
In a saucepan, heat cream until it just comes to the boil.
Pour the hot cream over the chocolate and whisk until smooth. Cool to room temperature before spreading it onto your mint chocolate cheesecake.
You can decorate your cheesecake with crushed peppermint candy if desired. Enjoy your luscious, creamy Mint Chocolate Cheesecake cold.