PREHEAT oven to 350°F. Mix crumbs and butter; press firmly onto bottom of 13x9-inch baking pan.

BEAT cream cheese and sugar in large bowl with electric mixer on medium speed until well blended. Gradually add food colouring until cream cheese mixture is of desired colour. Blend in mint extract. Add eggs, 1 at a time, beating on low speed after each addition just until blended. Pour half of the batter over crust. Remove 16 of the cookie quarters; set aside for garnish. Spread remaining cookie quarters evenly over batter in pan; cover with the remaining batter.

BAKE 40 to 50 min. or until centre is almost set. Refrigerate 4 hours or overnight. Cut into 16 slices to serve. Top each slice with 1 of the reserved cookie quarters. Drizzle with melted chocolate just before serving. Store leftover cheesecake in refrigerator.