Line an 8x8-inch square baking pan with parchment paper, leaving overhang for easy removal.

In a bowl, mix crushed chocolate cookies with melted butter until fully combined. Press firmly into the bottom of the prepared pan. Refrigerate for 20–30 minutes to set.

In a large bowl, beat 16 ounces of cream cheese until smooth. Add powdered sugar and peppermint extract. Mix until fully combined. Add a few drops of green food coloring if desired.

In a separate chilled bowl, whip 1 1/4 cups of heavy cream until stiff peaks form. Gently fold into the mint cream cheese mixture until light and fluffy.

Spread the mint layer evenly over the chilled crust. Refrigerate for at least 1 hour until slightly firm.

For the white layer, beat 8 ounces of cream cheese with powdered sugar and vanilla until smooth. Whip 3/4 cup heavy cream separately to stiff peaks and fold into the mixture.

Spread the white layer carefully over the mint layer. Chill for another 1–2 hours until set.

Heat 1/2 cup heavy cream until just steaming (do not boil). Pour over chocolate chips and let sit for 2–3 minutes. Stir until smooth and glossy.

Pour ganache over the cheesecake layers and spread evenly. Refrigerate for at least 2 additional hours, or until fully firm.

Lift from pan using parchment overhang. Slice with a warm, clean knife for neat layers. Garnish with mini chocolate chips, chocolate shavings, and fresh mint before serving.