For the Crust
30 chocolate sandwich cookies (such as Oreos)
4 tablespoons butter, melted
For the Cheesecake
3-8ounce packages Philadelphia Cream Cheese, room temperature
1 1/3 cups sugar
16 ounces sour cream, room temperature
5 eggs, room temperature
1/4 cup + 1 tablespoon flour, divided
1 teaspoon vanilla extract
1 cup mini chocolate chips
1/2 cup creme de menthe candies, chopped (I used Andes Mints, you can also use the Andes Mint Chips you can find at some grocery stores. One 4.6 ounce package of Andes Mints is about 1 cup when chopped.)
For the Mint Chocolate Ganache
1/2 cup chocolate chips
1/3 cup creme de menthe candies, chopped (whatever is left from when you made your cheesecake)
3/4 cup heavy cream
More Oreos for garnish, chopped (about 10)