Ingredients
- Oreo Cookies, crushed: 1 1/2 cups
- Melted Butter: 6 tablespoons
- Cream Cheese, softened: 32 ounces
- Granulated Sugar: 1 cup
- Eggs: 4 large
- Heavy Cream: 1/2 cup
- Andes Mint Baking Chips: 1 cup
- Peppermint Extract: 1 teaspoon
Instructions
- Step 1: Preheat oven to 350°F (175°C). Combine crushed Oreo cookies and melted butter; press into the bottom of a 9-inch springform pan to create the crust.
- Step 2: In a large bowl, beat cream cheese and sugar until smooth and creamy.
- Step 3: Beat in the eggs one at a time, then stir in the heavy cream and peppermint extract.
- Step 4: Gently fold in 3/4 cup of the Andes mint baking chips.
- Step 5: Pour the cheesecake batter over the prepared Oreo crust.
- Step 6: Bake for 55-65 minutes, or until the center is almost set. Let cool completely in the oven with the door ajar, then refrigerate for at least 4 hours. Sprinkle with remaining Andes mint baking chips before serving.
Notes
- Store leftover cheesecake, tightly covered, in the refrigerator for up to 5 days to maintain its creamy texture.
- If desired, let a chilled slice sit at room temperature for 10-15 minutes before serving to slightly soften it.
- Garnish each slice with a dollop of whipped cream and a sprig of fresh mint for an extra touch of elegance.
- For a smoother batter, ensure your cream cheese is fully softened to avoid any lumps.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American