Crush Oreos in food processor and add melted butter and sugar.

Press mixture into bottom and partway up sides of springform pan.

Refrigerate at least 30 minutes to firm.

Beat cream cheese, sugar, mint extract and 3 drops of food coloring until well mixed. Set aside.

Whip heavy cream and powder sugar until stiff peaks form.

Fold and blend cream cheese mixture, 3 drops food coloring, chopped mints into whipped cream mixture.

Pour/spread into pan.

Refrigerate for at least 4 hours or until firm.

You can garnish with dollops of whipped topping and Oreo cookies if desired.