Making the Crust

1. Preheat the oven to 325°F (162°C). Line a cupcake pan with cupcake liners.
2. In a medium bowl, combine Oreo crumbs with melted butter. Mix until the texture resembles wet sand.
3. Divide the mixture evenly among the cupcake liners, using about 1 ½ to 2 tablespoons per cup. Press the mixture firmly into the bottom of each liner to form a compact crust.
4. Bake for 8 minutes, then remove from the oven and allow to cool while preparing the filling.

Preparing the Cheesecake Filling

1. Reduce the oven temperature to 300°F (148°C).
2. In a large mixing bowl, beat the cream cheese, sugar, and flour on low speed until well combined. Scrape down the sides of the bowl to ensure an even mixture.
3. Add the sour cream, mint extract, and vanilla extract. Mix on low speed until smooth and fully incorporated.
4. Add the eggs one at a time, mixing gently after each addition. Avoid over-mixing, as this can incorporate too much air into the batter, leading to cracks in the cheesecake.
5. Fold in the chopped Mint Oreos using a spatula. If desired, add a few drops of green gel icing color to enhance the visual appeal.
6. Divide the cheesecake batter evenly among the cupcake liners, filling each nearly to the top.

Baking the Cheesecakes

1. Bake the mini cheesecakes for 13 minutes.
2. Turn off the oven and leave the door closed for an additional 15-20 minutes. This gradual cooling helps prevent cracks.
3. Crack the oven door slightly and allow the cheesecakes to cool for another 5 minutes before transferring them to the refrigerator.
4. Chill for at least 2 hours or until fully set.

Making the Chocolate Whipped Cream

1. In a large mixing bowl, combine cold heavy whipping cream, powdered sugar, cocoa powder, and vanilla extract.
2. Beat with an electric mixer on high speed until stiff peaks form. This should take about 3-4 minutes.
3. Transfer the whipped cream to a piping bag fitted with a star tip or simply spoon it onto each cheesecake before serving.