Ingredients
Method
Prepare the Crust:
- Place the Oreo cookies in a food processor and process until they form fine crumbs.
- Drizzle in the melted butter and stir to ensure the crumbs are evenly coated.
- Press the crumb mixture into the bottom and slightly up the sides of a 9-inch springform pan.
- Place the crust in the freezer while preparing the filling.
Prepare the Filling:
- In a large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
- Add the granulated sugar and powdered sugar, mixing well to combine.
- Mix in the vanilla extract and peppermint extract until fully incorporated.
- In a separate bowl, whip the heavy whipping cream to stiff peaks using an electric mixer. Be careful not to overwhip.
- Gently fold the whipped cream into the cream cheese mixture until no streaks remain.
- If desired, add a few drops of green gel food coloring to achieve the preferred shade, folding gently to combine.
- Fold in the mini chocolate chips until evenly distributed throughout the mixture.
Assemble the Cheesecake:
- Remove the prepared crust from the freezer.
- Pour the filling into the crust, spreading it evenly and smoothing the top with a spatula.
- For added decoration, sprinkle additional mini chocolate chips on top if desired.
Chill the Cheesecake:
- Cover the cheesecake with plastic wrap or aluminum foil.
- Refrigerate for at least 8 hours, or overnight, to allow the cheesecake to set properly.
Serve:
- Once set, remove the cheesecake from the refrigerator.
- Carefully remove the outer ring of the springform pan.
- Slice and serve chilled.
- Optional garnishes include whipped cream, chocolate shavings, or fresh mint leaves.
Notes
- Adjust the mint extract based on preference—start with ¼ teaspoon and add more if needed.
- Use gel food coloring instead of liquid dye to prevent thinning the filling.
- Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 2 months.