Preheat your oven to 325°F (163°C).

Wrap the outside of the springform pan with heavy-duty foil and line the bottom with parchment paper.

Combine crushed Oreos and melted butter in a bowl, then press into the prepared pan. Bake for 10 minutes and let cool.

Beat the softened cream cheese until smooth, then mix in sour cream, corn starch, sugar, and vanilla extract until combined. Mix in the eggs one at a time.

Gently fold in chopped Andes mint candies into the mixture, then pour over cooled crust.

Place the filled pan in a larger baking dish and add boiling water to create a water bath.

Bake for 60 minutes or until the center is set but slightly wobbly. Let cool in the oven for 30 minutes.

After cooling, chill the cheesecake in the refrigerator for at least 4 hours or up to 24 hours.

Heat heavy whipping cream in a saucepan, add remaining Andes candies, stir until melted. Allow to cool slightly before pouring over the cheesecake.

Chill again after topping for an additional time before serving.