Ingredients
Equipment
Method
Preparation Steps:
- Preheat your oven to 350°F (175°C). Crush the 20 Oreo cookies into fine crumbs and mix with 1/2 cup melted butter. Press into the bottom of a lined 9x9 inch baking pan.
- Bake the crust for 10 minutes, then let it cool.
- In a large mixing bowl, combine softened cream cheese and 1 cup granulated sugar. Beat until smooth, then add sour cream, eggs, mint extract, and food coloring. Mix until fully incorporated.
- Pour the cheesecake filling over the cooled crust and bake for 35-40 minutes until the center is set.
- Turn off the oven and leave the cheesecake inside for an additional hour to cool gradually, then refrigerate for at least 4 hours.
- Make the whipped cream topping by beating 2/3 cup cold heavy cream with 3 tablespoons powdered sugar until soft peaks form. Spread over chilled cheesecake.
- Slice the cheesecake into bars and serve chilled.
Notes
- Store in an airtight container in the refrigerator for up to 5 days.
- These bars freeze well for up to 3 months; thaw in the refrigerator before serving.
- For a festive touch, top with crushed candy canes during the holidays.
