Make the Crust

1. Preheat oven to 325°F (163°C). Line a 9-inch (23cm) springform pan with parchment paper in the bottom and grease the sides.
2. Combine the crust ingredients in a small bowl. Press the mixture into the bottom and up the sides of the springform pan.
3. Bake the crust for 10 minutes, then set aside to cool.
4. Cover the outsides of the pan with aluminum foil so that water from the water bath cannot get in (see how I prepare my pan for a water bath). Set prepared pan aside.

Make the Filling & Assemble Cheesecake

1. Reduce oven temperature to 300°F (148°C).
2. In a large bowl, beat the cream cheese, sugar and flour on low speed until well completely combined and smooth. Be sure to use low speed to reduce the amount of air added to the batter, which can cause cracks. Scrape down the sides of the bowl.
3. Add the sour cream, mint extract and vanilla extract and mix on low speed until well combined.
4. Add the eggs one at a time, mixing slowly to combine after each addition. Scrape down the sides of the bowl as needed to make sure everything is well combined.
5. Pour a third of the cheesecake filling into the crust and spread evenly.
6. Add the chopped Oreos evenly over the filling, then drizzle the chocolate sauce evenly over the Oreos.
7. Add the remaining cheesecake filling and spread evenly. It should be a thick enough layer to keep the Oreos from floating to the top. Try not to jostle the cheesecake around too much, or the Oreos will come to the surface. You want to avoid that so that you don’t end up with cracks in the top of your cheesecake. If some Oreos surface, use a toothpick to push them back down. 
8. Place the springform pan inside another larger pan. Fill the outside pan with enough warm water to go about halfway up the sides of the springform pan. The water should not go above the top edge of the aluminum foil on the springform pan.
9. Bake for 1 hour 10-20 minutes. The center should be set, but still jiggly. (see how to tell when your cheesecake is done baking).
10. Turn off the oven and leave the door closed for 30 minutes. The cheesecake will continue to cook, but slowly begin cooling as well.
11. Crack the door of the oven for 30 minutes to allow the cheesecake to continue to cool slowly. This process helps prevent cracking.
12. Remove the cheesecake from the oven and water bath wrapping and refrigerate until firm, 5-6 hours or overnight.
13. When the cheesecake is cool and firm, remove from the springform pan and place on a serving platter.

Add the Topping and Finish Cheesecake:

1. To make the chocolate ganache topping, put the chocolate chips in a heat proof bowl.
2. Microwave the heavy whipping cream until it just begins to boil, then pour it over the chocolate chips. Allow it to sit for 2-3 minutes, then whisk until smooth.
3. Allow the ganache to cool a bit (about 5 minutes, until thickened but still pourable and spreadable), then pour the ganache onto the top of the cheesecake and spread evenly.
4. To make the whipped cream, add the heavy whipping cream, powdered sugar, cocoa powder and vanilla extract to a large mixer bowl. Whip on high speed until stiff peaks form.
5. Pipe the whipped cream onto the top outer edge of the cheesecake. I used Ateco tip 844.
6. Finish the cheesecake off by adding an Oreo half between the piped whipped cream swirls.
7. Refrigerate until ready to serve. Cheesecake is best if eaten within 4-5 days.