Preheat the oven to 325ºF (162ºC). Spray a 9" springform pan with nonstick spray. Set aside.

In a food processor, crush the Oreos until they become a fine crumb. Pour the Oreo crumbs into a large bowl, drizzle the melted butter over the mixture, and stir until everything is evenly saturated with butter.

Press the Oreo mixture into the bottom of the prepared springform pan, then bake the crust for 8 minutes. Remove from the oven and allow to cool while you prepare the rest of the cheesecake.

Place the chopped Oreos into a small bowl. Set aside.

Gently heat the hot fudge in the microwave for about 10-15 seconds until pourable, then add the peppermint extract to the warm hot fudge and stir to distribute evenly.

Pour the hot fudge mixture over the Oreos and stir until all of the cookies are evenly coated. Set aside.

In a large bowl with a handheld mixer or the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese on medium high speed until smooth, about 2 minutes. Add the granulated sugar then beat again until combined, about another 2 minutes.

Reduce the mixer speed to low, then add the sour cream, vanilla, peppermint extract, and green gel food coloring and mix until completely combined.

Add the eggs one at a time, mixing on low after the addition of each egg until there are no more yellow yolk streaks.

Use a large spatula to carefully fold the batter together. Your batter should be smooth and creamy without lumps.

Pour about ⅓ of the batter into the prepared pan, then layer the cookie and hot fudge mixture evenly over the cheesecake batter. Pour the remaining ⅔ of the cheesecake batter over the cookie layer.

Create a water bath by placing the 9" springform pan in a larger round pan and fill the outer pan with hot water halfway up the sides of the middle pan.

Bake the cheesecake for 1 hour 20 minutes to 1 hour 45 minutes. The middle of the cheesecake should jiggle just a little bit. Turn the oven off and allow the cheesecake to cool in the oven for 1 hour.

Remove the springform pan from all of the other pans and allow to cool on a cooling rack for another 2 hours. Cover or wrap tightly and chill in the refrigerator for at least 6 hours, ideally overnight.

Remove the cheesecake from the fridge and use a spatula to gently loosen the crust from the side of the pan, then release the outer ring of the springform pan.

Warm the hot fudge so it is pourable. Pour the hot fudge on top of the cheesecake and spread evenly.

Serve the cheesecake immediately or chill to set the hot fudge layer. If using homemade whipped cream, add it before serving.