Crush the Oreos in a food processor, or place in resealable bag and crush with a rolling pin. Mix with melted butter and press into the bottom of a 13x9 pan; set aside.

Beat together cream cheese, powdered sugar and peppermint until creamy. Fold in 1 cup of the whipped topping. Add green food dye until desired color is achieved. Spread over Oreo crust.

In a separate bowl, whisk together pudding mixes and milk for 2 minutes until thick. Pour over cheesecake in an even layer.

Top with remaining whipped topping, using a spatula to smooth the top layer. Garnish with chopped mint chocolates. Cover and refrigerate for at least 4 hours before serving.