In a medium bowl, mix crushed Oreo cookies and melted butter. Press mixture into the bottom of a springform pan. Chill in the fridge.
In a large bowl, beat cream cheese and sugar until smooth. Add peppermint extract and food coloring (if using).
Fold in the whipped topping and mini chocolate chips until combined.
Spread the cheesecake mixture evenly over the chilled Oreo crust.
Sprinkle with extra crushed Oreos and chocolate chips.
Refrigerate for at least 4 hours or until firm before serving.