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Mint Chocolate Cheesecake

Mint chocolate cheesecake is rich and creamy with a classic Oreo cookie crumb crust, minty cheesecake filling, and a rich and chocolatey ganache.
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Prep Time 40 minutes
Cook Time 1 hour 15 minutes
Chill Time 4 hours 15 minutes
Total Time 6 hours 10 minutes
Course Dessert
Cuisine American
Servings 10

Ingredients
  

FOR THE CRUST

  • 2 cups classic Oreo cookie crumbs about 2/3 of a standard 20 ounce package
  • ¼ cup granulated sugar
  • 2 tablespoons salted butter melted

FOR THE CHEESECAKE FILLING

  • 1 cup white chocolate chips melted and cooled
  • 24 ounces cream cheese softened
  • 1 cup granulated sugar
  • 3 tablespoons all-purpose flour
  • 2 teaspoons peppermint extract
  • 4 eggs
  • 1 cup sour cream
  • ¼ teaspoon gel-based green food coloring or preference

FOR THE GANACHE

  • 1 cup semi-sweet chocolate chips
  • 5 ounces of Andes mints removed from the wrapper and broken into pieces
  • 1 cup heavy whipping cream

Instructions
 

FOR THE CRUST

  • Preheat the oven to 325°F.
  • Line the bottom of a 9-inch round springform pan with parchment paper and spray with non-stick cooking spray.
  • Melt the white chocolate in a large mixing bowl by microwaving in 30-second increments and stirring between each session until smooth and fully melted. Set aside to prepare the crust.
  • Pulverize Oreo cookies in a food processor until fine crumbs form.
  • Add sugar and melted butter and pulse a few more times until the mixture is fully combined.
  • Set aside 1 cup of cookie crumb mixture.
  • Press the remaining crumb/crust mixture into the prepared springform pan, coming up the sides of the pan about halfway. Set aside.

FOR THE CHEESECAKE FILLING

  • To the cooled white chocolate, it should no longer be warm to the touch, but still liquid. Use a hand mixer to beat in sugar, cream cheese, and flour until smooth.
  • Add peppermint extract and mix in. Taste then add additional mint flavoring if you’d like.
  • Add in one egg at a time, stirring gently by hand until fully incorporated.
  • Gently stir in sour cream then food coloring. Adjust food coloring until the desired color is achieved.
  • Pour half of the filling mixture into the prepared pie crust. Sprinkle the reserved 1 cup of cookie crumbs over the cheesecake filling. Top with remaining cheesecake filling and spread to smooth out.
  • Wrap the springform pan in a layer or two of aluminum foil and place the pan into a second pan. Fill with a 1-inch deep layer of water to form a “water bath”.
  • Bake for 60 to 70 minutes. The cheesecake should appear slightly dull, no longer shiny across the top, and still jiggly.
  • Turn off the oven, leaving the door closed for 20 to 30 minutes.
  • Crack the door to the oven, leaving the cheesecake inside for an additional hour.
  • Chill in the refrigerator for 2 to 3 hours before adding ganache.

FOR THE GANACHE

  • Combine chocolate chips and chopped Andes mints in a small mixing bowl.
  • Heat heavy cream in a heat-proof container until steaming. Pour cream over the chocolate and place a plate over the bowl to trap the heat. Leave for 5 minutes.
  • Remove the lid from the mixing bowl and whisk the chocolate/cream mixture until it is fully smooth and a thick glossy chocolate.
  • Whisk occasionally while allowing the ganache to cool and thicken for about 15 minutes.
  • Pour thickened ganache over the top of the chilled cheesecake.
  • Use an offset spatula to spread ganache to the edges of the cheesecake, allowing a little to spill over the edges if you’d like. Use the spatula to form swirls in the cooling ganache.
  • Serve immediately or return the cheesecake to the refrigerator to chill until serving.

Notes

TIP: You can also use premade Oreo cookie crumbs. These won’t include the Oreo filling, so you may need a touch more butter.
TIP: For the ideal mixture, the melted white chocolate should no longer be warm to the touch, but still liquid.
TIP: To get your desired flavor, taste and add additional mint flavoring if you’d like.
TIP: Take caution when mixing, as overbeating the cheesecake will add too much air to the batter, leading to it puffing during baking and then cracking while cooling.
TIP: Use an offset spatula to spread ganache to the edges of the cheesecake, allowing a little to spill over the edges if you’d like. Use the spatula to form swirls in the cooling ganache.