Preheat the oven to 350 degrees F. Line a 9x13-inch baking dish with foil. Spray with nonstick spray and set off to the side.

Add Oreo Cookies in batches of 10 to a food processor. Pulse until finely ground. Add the crumbs to a medium mixing bowl. Pour int he melted butter and mix until all the crumbs are coated.

Transfer the crumbs to the baking dish. Press the crumbs down in one even layer. Bake for 15 minutes. Let cool slightly as you prepare the cheesecake.

Reduce the heat of the oven to 325 degrees F. Place another 9x13-inch baking dish or a large rimmed baking sheet on the bottom rack of the oven. Fill about halfway with hot water. This will keep the oven nice and humid and help prevent cracks in the cheesecake.

Add the cream cheese and sugar to the bowl of an electric stand mixer fitted with the whisk attachment. Beat on high for 2-3 minutes until light and fluffy. Scrape down the sides as needed.

Add the salt and vanilla. Mix to combine. Scrape down the sides as needed.

With the mixer on low, mix in each egg one at a time until combined. Stop to scrape down sides at least once to make sure it is combined.

Add the milk and sour cream. Mix on medium until smooth and luscious and creamy.

Add in the mint and most of the chips, reserving about 1 tablespoon. Once the chips and mint are combined, pour the batter into the dish with the crust. Top with remaining chips and then bake for 50 minutes.

The cheesecake is done when the center is mostly firm and slightly jiggly. Let the cheesecake cool for another 30 minutes in the oven, leaving the oven door slightly cracked. Then transfer the baking dish to the refrigerator for 24 hours for best results.

When cutting the bars, first run your large knife under warm running water. Run the knife under water between each slice and then wipe the knife clean with a paper towel. This will help to make the cleanest edges possible on the bars.

Store the bars for up to a week in an airtight container in the refrigerator.