Ingredients
1lbmint oreo cookies
4tbspbutter,melted
8ozcream cheese,(3 packages) at room temperature
¾cupwhite sugar
¾cupsour cream
1tspvanilla extract
1tspmint extract
½tspsalt
3large eggs,at room temperature
green food coloring,optional
Preparation
Preheat oven to 325 degrees F. Line a 9×13-inch pan with aluminum foil, leaving a 2-inch overhang for easy removal. Spray the aluminum foil with non stick cooking spray,
Place 28 Oreos in a food processor or grinder and pulse until they are finely ground. Add the melted butter and stir until the Oreos are moistened. Pour the crumb mixture into the pan and press firmly until the crumbs are evenly distributed.
Bake this for 10 minutes in the oven and remove it from the oven and set it on a cooling rack while you make the cheesecake mixture.
In a large mixing bowl beat the cream cheese and sugar for about 2 minutes until smooth. Add the sour cream, vanilla, mint extract, and salt and beat together for 30 seconds. Scrape down the sides.
Add the eggs 1 at a time and beat well after each egg. Add green food coloring to get desired shade of green.
Break the remaining cookies in half and gently pulse them in the food processor so that they are still chunky. Stir them into the cheesecake mixture.
Pour the cheesecake on top of the oreo crust and spread evenly. Take out about 4 Oreos and crumble them on the very top.
Bake in the preheated oven for 40 minutes until the filling is set around the edges and the middle is a little wobbly. Chill for at least 3 hours or overnight. Keep them stored in the refrigerator.
Serve and enjoy.
