Prepare a baking sheet lined with parchment paper

Melt the chocolate in a microwave safe bowl in thirty-second increments until smooth. add the oil and peppermint extract and mix until combined

Using your hands, dip the crackers in the chocolate and place on the prepared baking sheet. place in the refrigerator for 15 minutes

Follow the pudding directions on the box using the pudding mix and cold milk and let set in the fridge for 5 minutes

In a medium bowl, use an electric mixer to whip the cream cheese, add the powdered sugar and beat until combined. fold in cool whip

Place the cooled homemade thin mints in a plastic bag and crush them using a rolling pin, leaving several out to use as a garnish

Place the pudding mixture and cream cheese mixture into separate piping bags or plastic bags with the tips cut off

Pipe a layer of chocolate pudding in the bottom of a stemless wine glass, regular glass or shooter glass

Add a layer of crushed thin mints and top by piping a layer of cheesecake. Sprinkle with chocolate chips and repeat until your glass is full. top with cool whip and garnish with a homemade thin mint.