Mint Oreo Cheesecake

Crush the Oreo cookies inside a zipper baggie. I use the flat side of a meat mallet. Add the crushed Oreos to a bowl with the melted butter and mix with a fork until combined.

Line a 6x6 inch square cake pan with a piece of 12x6 inch parchment paper and spray with non-stick spray.

Press the Oreo cookie mixture into the bottom of the pan until no gaps remain. Set the crust in the fridge to chill while you make the cheesecake filling.

Add the cream cheese and powdered sugar to the bowl of a stand mixer and beat using the paddle attachment until smooth.

Fold in the whipped cream and green food coloring.

Add the peppermint extract and the mini chocolate chips and fold them in just until combined.

Pour into the chilled crust, pressing it evenly into the pan with a spatula. Chill the cheesecake for 4 hours, or overnight, in the fridge before serving.

Run a knife along the edges without parchment paper sticking out. Then use the parchment paper to lift the cheesecake out of the pan.

Slice into 4 triangles and serve with a drizzle of chocolate sauce and a dollop of whipped cream if desired.

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