Preheat oven to 300F degrees. Line a 9 x 9-inch baking pan with aluminum foil, leaving enough overhang on the sides. Spray with non-stick cooking spray. Set aside.

Using a food processor, pulse Oreo cookies and butter together until crumbly. Or you can place Oreos in a plastic storage bag and smash them using a rolling pin. Mix butter and crushed Oreos together in a large bowl.

Press cookie crumbs onto the bottom of the prepared pan. Set aside.

Using an electric or stand mixer, beat cream cheese until light and fluffy.

Add condensed milk and beat until smooth.

Add eggs and mint extract. Mix well. Add 5 drops of green food coloring and 3 drops of yellow food coloring to the cream cheese mixture to make a pretty mint green color.

In a small bowl, coat 1/2 cup of mini chocolate chips in the flour. Mix coated mini chocolate chips into cream cheese mixture.

Pour cream cheese mixture into baking pan. Sprinkle the remaining mini chocolate chips on top of the cream cheese mixture.

Bake for 1 hour or until cheesecake springs back when touched. Let cool at room temperature. Chill in the fridge for at LEAST 1 hour before cutting into squares.