Creamy mint chocolate cheesecake with a rich chocolate cookie crust. Three fantastic flavors, mint, chocolate, and cheesecake, come together in one dessert.
2cupsclassic OREO cookie crumbsabout ⅔ of a standard 20 oz. package
¼cupgranulated sugar
2tablespoonssalted butter, melted
Filling Ingredients
1cupwhite chocolate chipsmelted and cooled
3packages cream cheese,softened8 oz.
1cupgranulated sugar
3tablespoonsall-purpose flour
2teaspoonspeppermint extract
4eggs
1cupsour cream
¼teaspoonpeppermint extract
Ganache Ingredients
1cupsemi-sweet chocolate chips
5ouncesAndes mintsremoved from wrapper and broken into pieces
1cupheavy whipping cream
Instructions
Preheat the oven to 325°F.
Line the bottom of a 9” round springform pan with parchment paper and spray with non-stick cooking spray
Melt the white chocolate in a large mixing bowl by microwaving in 30-second increments and stirring between each session until smooth and fully melted. Set aside to prepare the crust.
Pulverize Oreo cookies in a food processor until fine crumbs form.
Add sugar and melted butter and pulse a few more times until the mixture is fully combined.
Set aside 1 cup of cookie crumb mixture.
Press the remaining crumb/crust mixture into the prepared springform pan, coming up the sides of the pan about halfway. Set aside.
Cheesecake Filling Instructions:
To the cooled white chocolate (it should no longer be warm to the touch, but still liquid), use a hand mixer to beat in sugar, cream cheese, and flour until smooth.
Add peppermint extract and mix in - taste and add additional mint flavoring if you’d like.
Add in one egg at a time, stirring gently by hand until fully incorporated.
Gently stir in sour cream and food coloring. Adjust food coloring until the desired color is achieved.
Pour half of the filling mixture into the prepared pie crust. Sprinkle the reserved 1 cup of cookie crumbs over the cheesecake filling. Top with remaining cheesecake filling and spread to smooth out.
Wrap the springform pan in a layer or two of aluminum foil and place the pan into a second pan. Fill with a 1” deep layer of water to form a “water bath”.
Bake for 60-70 minutes. Cheesecake should appear slightly dull (no longer shiny across the top), but still jiggly. Turn off the oven, leaving the door closed for 20-30 minutes. Crack the door to the oven, leaving the cheesecake inside for an additional hour. Chill in the refrigerator for 2-3 hours before adding ganache.
Ganache Instructions:
Combine chocolate chips and chopped Andes mints in a small mixing bowl.
Heat heavy cream in a heat-proof container until steaming. Pour cream over the chocolate and place a plate over the bowl to trap the heat. Leave for 5 minutes.
Remove the lid from the mixing bowl and the whisk chocolate/cream mixture until it is fully smooth and resembles thick glossy chocolate.
Whisk occasionally while allowing ganache to cool and thicken for about 15 minutes.
Pour thickened ganache over the top of the chilled cheesecake.
Use an offset spatula to spread ganache to the edges of the cheesecake, allowing a little to spill over the edges if you’d like. Use the spatula to form swirls in the cooling ganache.
Serve immediately or return cheesecake to the refrigerator to chill until serving.