Preheat the oven to 350°F. Prepare a 9x9 pan by lining the bottom with parchment paper and then folding another piece to create a sling. This will make it much easier to remove and cut the bars.

In a small bowl, toss together the Oreo crumbs and melted butter until uniformly wet.

Place crust mixture into the prepared pan, spread the mixture out evenly and press down with a spoon to compact the crust. Bake for 8 minutes. Set aside, but leave the oven on.

In the bowl of a stand mixer fitted with a paddle attachment or a large mixing bowl using an electric hand mixer, beat the cream cheese and sugar until smooth and creamy.

Add in the eggs and vanilla extract, blend. Add the marshmallow fluff and mix until combined. Fold in the chopped cookies.

Pour over the crust and spread evenly using an offset spatula.

Bake for 20 minutes.

At 20 minutes, without opening the oven door, reduce the heat to 200°F and bake for an additional 30 minutes.

Turn the oven off leaving the cheesecake inside for 10 minutes without opening the door.

Remove and allow the cheesecake to come to room temperature.

Once at room temperature, cover, and place in the refrigerator for at least 3 hours.

19.Remove and cut into 12 squares.

Garnish with whipped cream and a fudge mint cookie.