Preheat oven to 325 degrees Farenheit.
Line 2 standard-sized muffin tins with paper/parchment baking cups - set aside.
Use a food processor to crush Oreo cookies into fine bits.
Add Oreo crumbs into a small bowl, followed by melted butter. Mix thoroughly.
Pack approx. 1 ½ tbsp of the Oreo mixture at the bottom of each section of the lined muffin tins. Bake for 5 minutes.
In a large bowl, mix together cream cheese and eggs.
Add sour cream and sugar, mix with an electric mixer until smooth.
Add green gel food coloring and continue to mix until mixture is tinted completely.
Scoop cream cheese mixture into each section of the lined muffin tin, right on top of the Oreo crust - fill it up about ¾ of the way.
Bake pans separately (since you will always want to use the middle rack), each for 20-22 minutes.
As the cheesecakes bake, shape the fondant into St. Patrick’s clovers. To make one, roll out 6 spheres, about half of an inch thick.
Take two spheres and press them together, giving them a point on one end. This will create a heart shape. Repeat for the other 2 pairs of spheres.
Press the three fondant hearts together, with one in the center and the other two on the side, slightly angled.
Repeat 23 more times to have enough for the two dozen mini cheesecakes.
Once cheesecakes are done baking, allow to cool for about 10-15 minutes then refrigerate for an additional 30 minutes.
Place one fondant clover on each cheesecake. Serve and enjoy!