Preheat your oven to 325°F (163°C). Grease a 6-inch springform pan and wrap the outside with aluminum foil. Line the bottom with parchment paper.

Combine crushed Oreos and melted butter in a bowl; press into the bottom of the pan. Bake for 10 minutes and set aside to cool.

In a large bowl, beat softened cream cheese until smooth. Gradually add sour cream, corn starch, sugar, and vanilla extract, mixing until creamy.

Add eggs one at a time, mixing on low speed. Fold in Andes mint baking chips.

Pour filling onto cooled crust. Place the pan in a larger roasting pan filled with hot water halfway up its sides. Bake for 60 minutes.

Turn off the oven and leave cheesecake inside with the door ajar for about 30 minutes. Transfer to a wire rack and cool to room temperature.

Cover and refrigerate for at least 1 hour before removing sides of the springform pan.

In a saucepan over low heat, combine heavy whipping cream and remaining Andes mints and stir until smooth. Drizzle over cheesecake.

Refrigerate again for 4-24 hours before serving; garnish with additional Andes candies.