In a bowl, combine crushed chocolate cookies with melted butter. Press the mixture firmly into the bottom of a springform pan to form the crust. Refrigerate while preparing the filling.

1. In a large bowl, beat cream cheese, powdered sugar, and vanilla until smooth and creamy.
2. Divide the cream mixture into two portions.
3. To one portion, add mint extract and green food coloring (if using), mixing until evenly combined.
4. Gently fold whipped topping into both portions of cheesecake filling.
5. Spread half of the plain cheesecake mixture over the crust.
6. Spread the mint cheesecake mixture evenly on top.
7. Finish with the remaining plain cheesecake mixture as the top layer.
8. Chill in the refrigerator for at least 6 hours, or overnight, until fully set.
9. Drizzle melted chocolate over the cheesecake and garnish with crushed candies or chocolate shavings before serving.