Preheat your oven to 325°F (163°C) and generously spray a mini cheesecake pan with nonstick baking spray.

In a mixing bowl, combine the chocolate graham cracker crumbs, sugar, and melted butter until evenly blended. Press this mixture firmly into the bottom of each mini cheesecake cavity to form a solid crust.

Bake for 8-10 minutes until slightly firm and set, then remove and let cool.

In a large mixing bowl, beat the softened cream cheese and the ¼ cup plus 2 tablespoons of sugar together until smooth and creamy.

Mix in the room temperature egg, mint extract, and green food coloring, blending until just combined.

Spoon the filling into the cooled crusts evenly, filling each cavity just to the top.

Bake for 20-25 minutes. Avoid opening the oven door while baking.

Once baked, turn off the oven and crack the door open for 5-10 minutes to cool gradually.

Let the mini cheesecakes cool to room temperature on a wire rack.

Transfer them to the refrigerator and chill for at least 4 hours or overnight.

Melt the chocolate chips according to the package instructions until smooth and glossy.

Swirl the melted chocolate over the tops of each mini cheesecake.

Sprinkle the coarsely chopped Andes mints on top and let them set before serving.