Preheat your oven to 350°F (175°C).

Combine the crushed OREO cookies with melted butter in a mixing bowl and stir until thoroughly mixed. Form 1-inch balls and press them into the bottom of your mini cheesecake pan.

In a separate bowl, beat the cream cheese with sugar, eggs, and vanilla until smooth and creamy, around 2-3 minutes.

Add the flour to the cream cheese mixture and mix until combined, being careful not to overmix.

Gradually mix in the green food coloring until your desired shade is achieved.

Pour the cheesecake batter into each crust, filling each cavity almost to the top. Use a spatula to smooth the top if necessary.

Bake for 15 minutes, until the edges are set but the center still jiggles slightly.

Cool in the pan for about 30 minutes, then refrigerate for at least 1 hour.

Dip the tops in melted chocolate and roll in chocolate sprinkles to decorate.

Pipe features onto your cheesecakes using melted chocolate and place edible eyes on top.