Preheat the oven to 180°C (350°F). Line a 20x20cm baking tin with parchment paper.

Crush the chocolate digestive biscuits into fine crumbs using a food processor or by placing them in a plastic bag and crushing them with a rolling pin.

In a bowl, combine the melted butter with the biscuit crumbs until well mixed. Press the mixture firmly into the bottom of the prepared baking tin to form the base. Chill in the fridge while preparing the filling.

In a large mixing bowl, beat the cream cheese and caster sugar together until smooth and creamy.

Add the eggs, one at a time, mixing well after each addition. Stir in the peppermint extract and a few drops of green food colouring, if desired, until evenly combined.

Gently fold in 200g chopped Mint Oreo cookies.

Pour the cheesecake mixture over the prepared biscuit base and spread it out evenly.

Bake in the preheated oven for 25 minutes, or until the edges are set but the centre still has a slight wobble.

Remove from the oven and allow to cool completely in the tin, then transfer to the fridge to chill for at least 1 hour, or until firm.

Once chilled, sprinkle the remaining chopped Mint Oreo cookies evenly over the top of the cheesecake bars.

Remove the cheesecake from the tin and cut into bars.

Chill the bars in the fridge for a further 30 minutes to allow the topping to set.

Serve chilled and enjoy!