Preheat oven to 325 degrees. Line 2 muffin tins with paper liners and set aside.
Add the oreos to a food processor and pulse until fine crumbs form. You can also add the oreos in a storage bag with crush up with a rolling pin but it's a little messier.
Add cookie crumbs in a small bowl.
Add the melted butter and stir until the cookie crumbs are coated with the butter.
Add 1 1/2 tablespoons of the cookie crust mixture at the bottom of each section of the lined muffin tins. Bake for 5 minutes. Firmly press the cookie crust into the bottom of each paper liner.
Cheesecake
In a large bowl, add the cream cheese and beat with a hand mixer on medium until smooth and creamy.
Add in the mint extract and then each egg one at a time. Beat in each egg and scrape down the sides of the bowl before adding the next.
Add sour cream, sugar, and green gel food coloring and beat with a hand mixer until incorporated.
Fill each paper liner 3/4 full of the cheesecake batter.
Add one pan in the center of the middle rack and bake for 20 to 22 minutes. Remove from the oven and place the second pan in the center of the middle rack to bake for 20 to 22 minutes.
Once cheesecakes are done baking, allow to cool for about 10-15 minutes then refrigerate for an additional 2 hours to overnight.
Shamrock Tops
As the cheesecakes bake, shape the fondant into shamrocks. To make one, roll out 6 balls, about half of an inch thick.
Take two balls and press them together, giving them a point on one end so it creates a heart shape. Repeat for the other 2 pairs of balls.
Press the three fondant hearts together, with one in the center and the other two on the side, slightly angled.
Repeat 23 more times to have enough for the two dozen mini cheesecakes.
Place one fondant clover on each cheesecake. Serve and enjoy!