Melt 4 tablespoons of butter in a microwave-safe bowl. Combine it with 1 cup of crushed OREO cookies in a mixing bowl. Stir until fully coated, then press into the bottom of each mini cheesecake cavity to form a solid crust.

In a large mixing bowl, beat 16 ounces of cream cheese and 3/4 cup of sugar with an electric mixer until smooth and creamy (about 2-3 minutes). Add 2 eggs, 1 teaspoon of vanilla extract, and a few drops of green food coloring, mixing until incorporated. Sift in 2 tablespoons of flour, mixing just until uniform.

Pour the cheesecake batter over the crusts, filling each cavity just below the rim. Preheat the oven to 350°F (175°C) and bake for 15 minutes, checking for a slight jiggle in the center.

Remove from oven and let cool in the pan for 10-15 minutes before transferring to a wire rack to cool completely (30-45 minutes).

Once cooled, gently remove from the pan and melt 1 cup of chocolate chips in a microwave-safe bowl until smooth (30 seconds to 1 minute). Dip the tops of each cheesecake into melted chocolate.

Sprinkle chocolate sprinkles over the tops of the cheesecakes while still warm and create facial features using melted chocolate or candy melts. Add edible eyes to complete the decoration.