Begin by preheating the oven to 325°F (163°C). A 8x8 inch pan should be prepared by spraying it with non-stick spray and lining it with parchment paper, ensuring some of the paper overhangs the edges for easy removal.

The Oreo biscuits should be processed in a food processor until they are reduced to fine crumbs. Subsequently, incorporate granulated sugar and the cooled melted butter. Once mixed thoroughly, the mixture should be transferred to the baking pan and pressed firmly to create an even crust. This should be baked in the preheated oven for 8 minutes. Once baked, set aside to cool.

In a large mixing bowl, cream the cream cheese until it achieves a soft texture. Add granulated sugar and flour, and ensure the mixture is thoroughly combined and smooth.

Incorporate sour cream, vanilla extract, mint extract, and salt. Mix at a low speed to combine.

In a separate container, lightly whisk the eggs. These should then be added to the cream cheese mixture. It is crucial to mix just until the eggs are incorporated to prevent the surface of the cheesecake from cracking. Finally, mix in the green food coloring and the finely chopped Andes mints.

Pour this cheesecake mixture over the cooled Oreo crust and bake for approximately 25-30 minutes. The center should retain a slight jiggle. Once baked, allow the cheesecake to cool to room temperature, then cover and refrigerate for a minimum of 4 hours, preferably overnight.

Place the chocolate chips and coarsely chopped Andes mints in a small, heat-proof bowl. In a separate container, heat the heavy cream until it just begins to boil. This hot cream should then be poured over the chocolate and mint mixture. Cover the bowl for a few minutes, then stir until the mixture is smooth and homogenous.

This ganache should then be poured over the chilled cheesecake and spread evenly. It is recommended to refrigerate the cheesecake again for at least 30 minutes prior to serving. The cheesecake can then be removed from the pan using the overhanging parchment paper and sliced into bars.