First, place the Oreos into food processor and pulse until a fine crumb is reached. Alternately, you can place the cookies in a plastic storage bag and crush them with a rolling pin or heavy-bottomed glass.

Next, combine the cookie crumbs and melted butter in a small bowl, then mix with a spoon to combine thoroughly. Lastly, set aside the crust mixture.

Firstly, you will whisk together the room temp cream cheese and the sugar until sugar is well combined. Next, add in vanilla, then the mint extract and mix well. In order for your cheesecake to have a lusciously smooth and creamy texture, it is important that the cream cheese is room temperature to avoid lumps in the batter.

Afterwards, set aside the mixture to allow the sugar dissolve completely. Additionally, if you'd like the mixture to have a hint of green color, then add 1-2 drops of green food coloring at this stage.

Next, use a stand mixer with the whisk attachment, or a bowl using a handheld mixer, and beat the cold heavy cream until stiff peaks form. *Be very careful to not overmix, or you will end up with butter!

Then, use a spatula to gently fold the whipped cream into cream cheese/sugar mixture. Then, place the mixture into a piping bag. If you do not have a piping bag, you can use a plastic storage bag with the corner snipped off. Alternately, just spoon the mixture into the parfait cups for a more rustic look.

Next, assemble the parfaits in the container of your choice in the following order: crust mixture, cheesecake filling, and then repeat for as many layers as you would like. Certainly, you may garnish the tops of the parfaits with any extra crust crumbs if you like.

Lastly, place the assembled parfaits in fridge to set for at least 1 hour before serving. Generally, chilling the desserts for 2-3 hours is ideal so that they have ample time to set up and chill properly