Instructions:

• Begin by finely crushing the 13 Oreos in a food processor until they resemble sand. In a mixing bowl, combine the crushed Oreos with the melted butter. Stir until the crumbs are evenly coated. Press the mixture into the bottom of serving glasses or a large dish to form a crust. Set aside.
• In a small bowl, combine the cold water and gelatin powder. Let it sit for about 5 minutes until it blooms and thickens. Once bloomed, gently heat the mixture in a saucepan over low heat, stirring until the gelatin is fully dissolved. Remove from heat and allow to cool slightly.
• In a large mixing bowl, whip the heavy cream using an electric mixer until soft peaks form. Be careful not to over-whip; the cream should be fluffy and light. Set aside.
• In another mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Gradually add in 1 cup of powdered sugar and mix until well combined.
• Mix in the mint extract, peppermint extract, and the slightly cooled gelatin mixture into the cream cheese until fully incorporated. If desired, add a few drops of green and yellow food coloring to achieve your preferred shade of mint green.
• Gently fold the whipped cream into the cream cheese mixture using a spatula. Be careful to maintain the light and airy texture. Once combined, fold in the finely chopped chocolate, distributing it evenly throughout the mousse.
• Spoon the mint chip cheesecake mousse over the prepared Oreo crusts in your serving glasses. Smooth the tops with a spatula and refrigerate for at least 4 hours or until fully set.
• Before serving, top each mousse with a dollop of sweetened whipped cream, a sprinkle of finely chopped chocolate, and a sprig of fresh mint for an extra touch of elegance. Enjoy your Mint Chip Cheesecake Mousse!