In a small bowl, mix the melted butter together with the crushed mint oreo cookies. Get your glasses and divide the cookie mixture between two glasses. Push the mixture down into the glasses to form the crust. Put them in the fridge while you are making the rest of the ingredients. (about 10 minutes or so)

In a medium bowl, beat the cream cheese and whipped topping until smooth. Add the mint extract and green food coloring and mix to combine. Fold in the peppermint patties.

Remove the glasses from the fridge.

Spoon the filling on top of the oreo cookie crust. Sometimes I use my pastry bag to fill it so it looks pretty, but when we made these I didn't care how "pretty" they looked. haha Cover them with some plastic wrap and put them back in the refrigerator for at least 2 hours before you serve them. This allows the flavors to marry each other and the cheesecake to firm up a bit.

As an optional finish, add some whipped cream and then garnish with crumbled peppermint patties or more mint oreos and creme de menthe syrup (found with the ice cream toppings).