In food processor chop Mint Oreo Thins into fine crumbs then add in melted butter and mix until mixture forms course crumbs.
Pour mixture into an 8x8 baking dish lined with parchment paper and press firmly into an even layer then set aside.
In a stand mixer fitted with a whisk attachment beat cream cheese, sugar, and flour until creamy and fluffy.
Add eggs and mint extract and beat well. If desired add about a pea sized amount of green gel food color and mix until completely combined.
Pour cheesecake mixture over the crust and bake in a preheated 425 degree oven for 10 minutes then, without opening the door, bake at 350 degrees for 15 minutes or until the cheesecake is just set but still slightly jiggly in the middle.
Turn off the oven, crack the oven door, and allow the cheesecake to cool in the oven for 30 minutes.
While the cheesecake is cooling heat the heavy cream in a microwave safe dish until bubbly around the edges.* Pour the hot cream over your chopped chocolate and cover it with a plate to keep the heat from escaping. Let sit five minutes.
After five minutes stir the chocolate/cream mixture until chocolate is completely melted, no lumps remain, and ganache is thick and glossy. Let stand and thicken on the counter while your cheesecake finishes cooling.
After 30 minutes pour your thickened ganache over the cheesecake layer, spreading it out evenly, and refrigerate, covered, for at least an hour or overnight. Slice into bars and serve.
*I put it in the microwave for 2 minutes and stand there and watch for bubbles to form around the edges. If you leave it too long and let it boil the cream will burn and leave your ganache tasting bitter.