Description
A creamy, minty cheesecake with a buttery Oreo crust, perfect for special occasions.
Ingredients
Scale
- 24 whole Oreo cookies
- 6 tablespoons melted unsalted butter
- Pinch of salt
- 24 ounces cream cheese
- 1 cup sugar
- 3 large eggs
- 1 cup sour cream
- 1 to 1.5 teaspoons mint extract
- 1 cup mini chocolate chips or chopped dark chocolate
- Gel food coloring (optional)
Instructions
- Crush Oreo cookies to fine crumbs.
- Mix crumbs with melted butter and salt until the mixture looks slightly wet.
- Press the mixture into a 9-inch springform pan and prebake at 350°F for 8 to 10 minutes.
- Let the crust cool while preparing the filling.
- Beat cream cheese and sugar until smooth, then add eggs one at a time.
- Fold in sour cream and mint extract.
- Stir in chocolate chips and food coloring if desired.
- Pour filling over cooled crust and bake at 325°F with a water bath if possible.
- Remove from the oven when the edges look set and center jiggles slightly; allow to cool for 1 hour in the oven with the door cracked.
- Chill in the refrigerator for at least 6 hours before serving.
Notes
For a thicker crust, add 3 to 4 more crushed Oreos. Ensure ingredients are at room temperature for a smooth filling.
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 25g
- Sodium: 350mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 80mg