Preheat oven to 375°F.

Spray a 9” springform pan with nonstick baking spray; set pan aside.

Using a food processor or mini-chopper, add Oreo cookies; pulse until finely ground. Transfer mixture into a large bowl and stir in melted butter.

Press mixture into bottom and sides of prepared pan. Bake for 10 minutes. Remove pan from oven and set aside to cool.

Reduce oven temperature to 325°F.

Using a small microwaveable bowl or a double boiler, melt the semisweet chocolate; set aside.

Add sugar and flour; mix on medium speed until well combined.

Using a separate bowl, whisk eggs and additional egg yolks together. Add this egg mixture to the mixing bowl in 2 additions, mixing fully after each addition.

Transfer filling into springform pan. Using a tablespoon measure, drop dollops of melted chocolate on top of filling. (Note: The chocolate will sink into the filling.) Use a table knife to gently swirl the melted chocolate into the filling.

Wrap the bottom of the springform pan with a piece of aluminum foil and place in a large rimmed baking pan. Fill pan with ~½” of water. Bake at 325°F until center of cake is just barely set (~80-85 minutes). (Tip: Pull the cheesecake out of the oven when there is about 1" ring of "looser" filling left in the center of the cake.)

Remove cake from oven and let cool in pan for 1 hour.

Cover pan with plastic wrap and refrigerate overnight.

The next day, release pan and slice cheesecake.

Using an electric mixer, beat heavy whipping cream and confectioner’s sugar together until stiff peaks form. Transfer whipped cream into a piping bag fitted with a large star tip.

Before serving, pipe stars around top edge of cheesecake. Garnish top with thin chocolate mint cookies.