Preheat your oven to 325°F (160°C). In a mixing bowl, combine chocolate graham cracker crumbs, sugar, and melted butter until they resemble wet sand. Press this mixture evenly into the bottom of a mini cheesecake pan, making sure to pack it tightly. Bake for 5-7 minutes, until the crust is set but not browned, then remove from the oven and let cool.

In a mixing bowl, beat softened cream cheese with sugar on medium speed until smooth and creamy, about 3 minutes. Reduce the speed to low and carefully add the egg, mint extract, and a few drops of green food coloring, mixing until just combined. Be cautious not to overmix to ensure your Andes Mint Mini Cheesecakes maintain a creamy texture.

Spoon the cheesecake filling evenly onto the cooled crusts in the mini cheesecake pan, filling each section about ¾ full. Bake in the preheated oven for 20-25 minutes, or until the edges are set but the centers remain slightly jiggly. Remove from the oven and turn it off, allowing the cheesecakes to cool gradually in the oven with the door slightly ajar for 5-10 minutes.

Once they have cooled slightly, transfer the Andes Mint Mini Cheesecakes to the refrigerator. Let them chill for at least 4 hours, or preferably overnight, until fully set. This cooling time allows the flavors to meld and the texture to become luxuriously creamy.

For the topping, melt chocolate chips in a microwave-safe bowl, heating in 30-second intervals until smooth. Drizzle the melted chocolate over each mini cheesecake and immediately sprinkle the chopped Andes Mints on top for that finishing touch. Allow the chocolate to set for a few minutes before serving this delightful dessert.