Preheat & prep pan:

Preheat oven to 325°F (163°C).

Line a 9×13″ pan with parchment paper (leave an overhang) and spray lightly with nonstick spray.

Make the crust:

Pulse 28 Mint Oreos in a food processor until fine crumbs form.

Stir crumbs together with melted butter until evenly moistened.

Press mixture firmly into the bottom of the prepared pan.

Bake for 10 minutes; remove and let cool slightly.

Prepare the filling:

In a large bowl, beat cream cheese and sugar until smooth.

Add sour cream, vanilla, and mint extracts; mix until combined.

If desired, add green food coloring a drop at a time until you reach your preferred shade.

Add eggs one at a time on low speed, mixing just until incorporated after each addition.

Add Oreo pieces:

Gently fold half of the chopped Mint Oreos into the cheesecake batter; reserve the rest for topping.

Assemble & bake:

Pour filling over the cooled crust and smooth the top.

Sprinkle remaining chopped Oreos evenly over the surface.

Bake 35–40 minutes, or until the edges are set and the center jiggles only slightly.

Cool & chill:

Let the bars cool on the counter for 1 hour.

Transfer to the fridge and chill at least 3 hours (or overnight) until fully set.

Slice & serve:

Use the parchment overhang to lift the bars from the pan.

Cut into desired portions with a sharp knife, wiping the blade between cuts for clean edges.

Serve chilled.