Crust:

• Preheat oven to 350°F (175°C).

• Mix crushed Oreos and melted butter.

• Press into 9-inch springform pan and bake 8–10 minutes. Cool.

• Lower oven to 325°F (160°C).

Water Bath Setup:

• Wrap pan in 2–3 layers of foil to prevent leaks.

Filling:

• Beat cream cheese until smooth.

• Add sugar and beat until fluffy.

• Add eggs one at a time, mixing gently.

• Mix in vanilla, peppermint, and sour cream.

• Divide batter in half. Tint one half green and stir in ¼ cup chips; stir remaining chips into plain half.

Assemble & Bake:

• Pour plain batter over crust, then top with green mint layer.

• Place springform in a roasting pan and add hot water halfway up.

• Bake 60–75 minutes until set but center jiggles slightly.

• Cool in oven with door cracked for 1 hour, then cool on a rack.

• Chill at least 6 hours or overnight.

Ganache:

• Heat cream until simmering. Pour over chocolate and let sit 5 minutes. Stir smooth. Cool to pourable consistency.

Garnish & Serve:

• Remove cheesecake from pan.

• Drizzle ganache over the top and down the sides.

• Top with whipped cream, chocolate chips, and mint leaves.

• Slice with a hot, clean knife for neat pieces.