In a medium bowl combine crushed Oreos and melted butter. Press this mixture into a 9”-x-13” baking dish.

In another large bowl, use a hand mixer to beat cream cheese and powdered sugar until smooth. Mix in the mint extract, then gently fold in whipped cream. Add green food coloring until the desired color is achieved. Spread this cheesecake layer over the crust, smoothing it with an offset spatula, then refrigerate.

In a large bowl, whisk together the pudding mix and milk until thickened. Fold in mini chocolate chips and pour this pudding mixture over the cheesecake layer, smoothing the top.

Spread whipped cream over the pudding layer. Finish by topping with chocolate shavings and mini chocolate chips. Refrigerate for at least 4 hours or overnight for best results.