Mint Chocolate Cheesecake

Preheat the oven to 325 degrees F. Add 12 muffin liners to muffin pan and lightly spray each one with with non-stick spray.
In a medium bowl, stir together cookie crumbs, sugar and melted butter. Divide this equally into the 12 muffin liners (about 2 level tablespoons each) and press down gently to create a bottom crust for each cheesecake.
Beat the room temperature cream cheese with an electric mixer, then blend in the sugar. This mixture should be creamy and smooth.
Add in the egg, mint extract, and green food coloring using the lowest setting on your mixer.add in the chopped Andes mints, and stir just until combined. Do not overmix.
Divide the cream cheese mixture evenly among the 12 mini cheesecake crusts. Bake for 20 minutes. Then, turn off the oven but leave the pan in the oven. Prop the door open and allow the cheesecakes to cool down for 10 minutes prior to removing.
Chill the cheesecakes for at least 6 hours, then remove them from the pan.
To make the ganache topping, heat the heavy cream in a microwave safe measuring cup. Use high heat for 40 seconds. When you remove it from the microwave, immediately add in the chocolate chips. Cover and leave this for 3-5 minutes. Stir the mixture until smooth.
Place chocolate ganache on the top of each cheesecake and allow them to cool for about 5 minutes to set up.
If desired, top each with whipped cream, an Andes mint and oreo crumbs just prior to serving.