Prepare the No-Bake Oreo Crust:

• Finely crush the Mint Oreos using a food processor or by placing them in a sealed bag and crushing them with a rolling pin.
• In a bowl, combine the crushed Oreos with melted butter and mix until well combined.
• Press the mixture firmly into the bottom of a 9-inch springform pan, ensuring an even layer.
• Place the crust in the refrigerator to chill while preparing the filling.

2. Prepare the Gelatin Mixture:

• In a small bowl, sprinkle the gelatin powder over cold water and let it sit for a few minutes to bloom.
• Microwave the mixture for 20-30 seconds until the gelatin is fully dissolved and liquid. Set aside.

3. Make the Cheesecake Base:

• In a large mixing bowl, beat the cream cheese, heavy cream, milk, and granulated sugar until smooth and creamy.
• Pour in the dissolved gelatin and mix until well combined.

4. Flavor the Cheesecake Mixture:

• Divide the cheesecake mixture evenly into two bowls.
• In one bowl, stir in dark cocoa powder to create the chocolate layer.
• In the other bowl, add mint extract and a few drops of green food coloring (if using) to create the mint layer.

5. Create the Zebra Pattern:

• Remove the crust from the refrigerator.
• Alternately spoon dollops of the chocolate and mint mixtures onto the center of the crust.
• Continue layering, allowing the previous spoonful to spread outward naturally.
• To enhance the zebra effect, gently swirl the top layer with a skewer for a marbled finish.

6. Chill the Cheesecake:

• Cover the cheesecake and refrigerate for at least 3 hours, or until fully set.

7. Garnish and Serve:

• Before serving, decorate the cheesecake with stabilized whipped cream, Andes Mints, and fresh mint leaves for an elegant touch.
• Slice and enjoy this decadent, creamy cheesecake!