Mix crushed Oreo cookies with melted butter.

Press the mixture firmly into the base of a mousse ring lined with plastic wrap.

Refrigerate the crust for at least 30 minutes while preparing the filling.

Whip the cream until it reaches a thick consistency similar to plain yogurt.

Soften the room temperature cream cheese until smooth.

Mix sugar, plain yogurt, mint extract, and lemon juice into the cream cheese.

Add melted gelatin to the mixture and stir well.

Add blue and green food coloring to the filling and mix until evenly colored.

Fold the whipped cream into the filling mixture gently.

Pour the filling over the Oreo crust and smooth the surface with a spatula.

Refrigerate the cheesecake for 3-4 hours until set.

Remove the mousse ring by warming it with a hot towel or torch.

Decorate the cheesecake with whipped cream and mini Oreo cookies.