1. Heat oven to 325 degrees and grease the sides of a 9-inch springform pan. I also like to place parchment paper in the bottom of the pan.
2. In a small bowl, combine crust ingredients and mix well.
3. Press mixture into the bottom and up the sides of the prepared pan.
4. Bake crust for 10 minutes then remove.
5. Cover the outsides of the pan with aluminum foil so that water from the water bath cannot get in, and set aside.
1. Reduce oven to 300 degrees.
2. In a large bowl, blend the cream cheese, sugar and flour with an electric mixer until combined (Use low speed to keep less air from getting into the batter, which can cause cracks). Scrape down the sides of the bowl.
3. Add eggs one at a time, beating slowly and scraping the sides of the bowl after each addition.
4. Add the sour cream and mint extract and optional green food color. Beat on low speed until well combined.
5. Add a little bit of cheesecake filling to the bottom of the pan and spread into an even layer
6. Add chopped Oreos in an even layer
7. Top Oreos with chocolate sauce
8. Pour remaining cheesecake filling over Oreos and chocolate sauce.
9. Drop the cheesecake on the counter a few times to release air bubbles, which can cause cracks. There may be a few large air bubbles trapped from the Oreos, so a few good taps would be good.
10. Place springform pan inside another pan. Fill outside pan with enough warm water to go about halfway up the sides of the springform pan. The water should not go above the top edge of the aluminum foil on the springform pan.
11. Bake for 1 hour and 10-20 minutes.
12. Turn off heat and leave cheesecake in oven with door closed for 10-15 minutes.
13. Crack oven door and leave the cheesecake in the oven for another 10 minutes or until set. This cooling process helps the cheesecake cool slowly to prevent cracks.
14. Remove cheesecake from oven and chill.
15. Remove springform pan sides from cheesecake and top with additional chopped Oreos and chocolate sauce.