Preheat the oven to 325°F (160°C).

In a medium bowl, mix the chocolate cookie crumbs and melted butter until well combined. Press the mixture into the bottom of a mini cheesecake pan or a muffin tin lined with cupcake liners.

In a large bowl, beat the cream cheese and granulated sugar until smooth. Add the milk and peppermint extract and mix until well combined.

Add the eggs, one at a time, beating well after each addition. If desired, add a few drops of green food coloring to the batter and mix until evenly colored.

Divide the batter evenly among the prepared crusts.

Bake for 18-20 minutes, or until the cheesecakes are set and slightly golden around the edges. Remove from the oven and let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Refrigerate the mini cheesecakes for at least 2 hours, or until chilled and firm.

To serve, remove the cheesecakes from the pan and garnish with whipped cream and chocolate shavings.