Preheat oven to 325°F (160°C). Line a standard 12-cup muffin tin with paper liners.

Combine crushed chocolate cookies and melted butter. Press 1 tablespoon of the mixture firmly into the bottom of each liner.

Bake crusts for 5 minutes. Remove and let cool slightly.

In a large bowl, beat softened cream cheese and sugar until smooth. Add sour cream, peppermint extract, vanilla, and food coloring until combined.

Mix in eggs one at a time on low speed just until combined. Do not overmix.

Divide batter evenly over the pre-baked crusts.

Bake for 15-18 minutes until edges are set but centers slightly jiggle. Cool completely on a wire rack, then chill in fridge for at least 3 hours.

For ganache: microwave heavy cream until simmering, pour over chocolate chips. Let sit 2 minutes, then whisk until smooth.

Peel liners off chilled cheesecakes. Top with a spoonful of ganache and sprinkle with chopped Andes mints.