Preheat oven to 325°F and lightly grease a 9 inch springform pan.

Mix chocolate cookie crumbs with melted butter, press firmly into the pan, and bake 10 to 12 minutes. Cool completely.

Beat softened cream cheese until smooth, then add sugar and mix until blended.

Add eggs one at a time on low speed, mixing just until incorporated.

Mix in sour cream and vanilla, then gently fold in mint chocolate chips and food coloring if using.

Pour filling over crust, smooth the top, and bake 55 to 60 minutes until edges are set and center slightly jiggles.

Turn off oven, crack the door, cool cheesecake inside for 1 hour, then refrigerate at least 4 hours or overnight.