Preheat your oven to 325°F (163°C) and line a 9x13-inch baking pan with parchment paper.

Crush 24 Oreo cookies into fine crumbs and mix with 5 tablespoons of melted butter. Press into the bottom of the pan and bake for 10 minutes, then cool.

In a bowl, beat 16 ounces of cream cheese until fluffy, then mix in 2/3 cup sugar, 1 cup sour cream, and 2 eggs one at a time. Add 1 teaspoon mint extract and optional green food coloring.

Pour the filling over the cooled crust, spreading it evenly. Bake for 40-45 minutes until edges are set but center is jiggly.

Let it cool for 1 hour at room temperature, then chill in the refrigerator for at least 4 hours.

Whip 1 cup of heavy cream with 2 tablespoons of powdered sugar until stiff peaks form.

Lift the cheesecake from the pan, cut into bars, and top with whipped cream before serving.