First, make the mint cheesecake mixture buy creaming together the cream cheese and sugar. Once the sugar has dissolved add in the cream, mint extract and food coloring and mix until a light fluffy mint green cheesecake is formed. Set aside.
Next, crush the mint oreos then set aside.
In a 9 x 13 inch casserole dish begin by crumbling the double chocolate cookies. Press the cookies down into one even layer.
On top of the crushed cookies add the mint cheesecake then smooth it out into and even layer using an offset spatula.
Lay the mint candies on top of the cheesecake layer then top the candies off with the whipped topping, spreading that into an even layer.
Top the whipped topping with a generous amount of the fudge sauce then cover the top with the crushed oreos,
Allow the lasagna to set in the fridge for a minimum of 12 hours, preferably overnight.
When ready to serve, slice into squares and enjoy!