Preheat your oven to 350°F (175°C). In a microwave-safe bowl, melt 5 tablespoons of butter. Crush OREO cookies and mix with the melted butter. Form small balls and press them into a mini cheesecake pan.

In a mixing bowl, beat together 16 ounces of cream cheese and ¾ cup of sugar until smooth. Add 2 eggs one at a time, mix, then stir in 1 teaspoon of vanilla extract and 2 tablespoons of flour. Add green food coloring to desired shade.

Pour the cheesecake mixture over the crusts, filling each tin. Bake for about 15 minutes until centers are set but jiggly. Let cool completely on a wire rack.

Remove cheesecakes from the pan. Melt 1 cup of chocolate chips and dip the tops of each cheesecake in the melted chocolate, then sprinkle with chocolate sprinkles. Use remaining chocolate for faces and attach edible eyes.