heat oven to 325 F and place a rack in the center

wrap the outside of a 9 inch springform pan with heavy duty foil and lightly grease the inside

mix crushed Mint Oreos with melted butter and sugar until evenly moistened then press firmly into the bottom and slightly up the sides

bake crust 10 minutes then cool while making filling.

beat cream cheese on medium until smooth and lump free then mix in sugar and flour until combined

mix in sour cream heavy cream vanilla and peppermint extract just until smooth

add eggs one at a time mixing on low just until incorporated and scrape bowl as needed

fold in chopped Mint Oreos and add a small amount of food coloring if using.

pour filling over crust and smooth the top

set pan in a large roasting pan and add hot water halfway up the sides of the springform pan

bake until edges are set and center still slightly wobbly about 55 to 65 minutes

turn oven off crack the door and cool in oven 45 minutes then remove from water bath and cool at room temperature 30 minutes

cover and refrigerate at least 6 hours preferably overnight.

heat heavy cream just to steaming then pour over chopped chocolate and rest 2 minutes then whisk smooth

cool ganache 10 minutes then spread over chilled cheesecake and top with crushed Mint Oreos and whipped cream if desired

slice with a warm dry knife for clean cuts.