Ingredients
4tbspbutter
25oreo cookies,classic
8ozcream cheese,(4 packages) softened
1cupsugar
¾cupsour cream
1tspvanilla extract
1tsppeppermint extract
4large eggs,preferably at room temperature
green food coloring,optional
15mint oreos,broken but not crushed into fine crumbs
1⅓cupchocolate chips,semisweet or dark
½cupheavy cream
whipped cream,for topping, optional
Preparation
Preheat oven to 350 degrees F and wrap the outside of a 9-inch springform pan with foil. Set aside.
Place butter in a microwave-safe bowl and heat until melted. Set aside.
Place classic Oreos in a food processor and pulse until cookies are pulverized to fine crumbs.
Pour cookie crumbs into melted butter and stir until well-combined. Press evenly into the bottom and up the sides of prepared pan. Set aside.
In a stand mixer, beat together softened cream cheese and sugar on medium-speed for about 1 to 2 minutes, scraping down the sides with a spatula occasionally to ensure ingredients are mixed well.
Stir in sour cream and extracts.
Add eggs, 1 at a time, stirring until just combined after each addition.
Stir in food coloring, if using, until color is even.
Use a spatula to stir in Mint Oreos.
Pour evenly into springform pan over Oreo crust.
Bake on 350 degrees F for 40 to 45 minutes or until center is set but springs back to the touch.
Allow to cool to room temperature before transferring to refrigerator to chill completely for about 6 hours or overnight.
Once cheesecake has cooled, prepare ganache, if using.
Combine chocolate chips and heavy cream in a small saucepan over low heat. Stir frequently until chocolate is melted and mixture is smooth.
Allow ganache to cool for 10 minutes and then pour evenly over cheesecake. Allow ganache to set before topping with whipped cream and slicing and serving. Enjoy!
