Place the cookies in a food processor, and process them until they are small crumbs. Drizzle in the melted butter. Stir it with a spoon to make sure the crumbs are coated in the butter. Press the crumbs into a 9-inch springform pan on the bottom and up the sides. Place the crust in the freezer while you assemble the filling.
In a large bowl, whip the cream cheese with an electric hand mixer. Add the low carb sweetener and mix it in. Add peppermint extract, mix to combine, set aside.
Fold the heavy cream into the cream cheese mixture until there are no streaks left. Taste and add more peppermint extract if you want more of a mint flavor.
Color the cheesecake filling with green food coloring to your desired color, or leave it out. Fold it in gently.
Microwave gelatine powder with the water for 30 seconds. Pour it over the mint mixture and mix until it´s all combined. Cover and place in the fridge for at least 8 hours or overnight if you can.
Melt chocolate chips with heavycream in the microwave. Drizzle with chocolate syrup or pipe whipped cream on top.