In a large mixing bowl, add in the cream cheese. Beat on medium until creamy. Scrape down the sides of the bowl.
Add the sugar in with the cream cheese. Beat on medium until incorporated. Scrape down the sides of the bowl.
Add the vanilla extract, mint extract, and the eggs one at a time into the cream cheese mixture. Beat until incorporated. Scrape down the sides of the bowl.
Add in the sour cream, heavy cream, and green gel food color and beat until the food color is evenly distributed.
Stir in the chopped chocolate.
Wrap the bottom of the springform pan with heavy tin foil. I always double wrap it to prevent leaking. Place the cheesecake into a slightly bigger pan and fill with 1 to 2 inches of hot water. Make sure the tin foil protects the cheesecake so water doesn't leak into it.
Spray the sides of the springform pan with nonstick cooking spray.
Pour the cheesecake batter on top of the oreo cookie crust.
Place in the oven. Let the cheesecake bake for 1 hour 20minutes or until done. To make sure the cheesecake is done, give it a wiggle. If it slightly jiggles in JUST the middle like jello, then it's done. If it jiggles all over, it needs to bake longer. Turn off the heat and open oven door a crack. Let it cool in the oven.
Place into the fridge and chill for at least 4 hours but I recommend overnight.