Every bite is a harmonious blend of creamy cheesecake and the invigorating zest of peppermint, sprinkled with luscious chocolate chips and nestled on a crunchy Oreo base. Perfect for mint lovers and chocolate lovers alike, this cheesecake is a celebration of flavours meant to be savoured slowly, like the lingering notes of a favourite song.
Ingredients:
- 1/4 cup all purpose flour
- 1/2 teaspoon peppermint extract
- 3/4 cup semi-sweet chocolate chips
- 20 Oreo cookies (10 finely crushed, 10 roughly crushed)
- 2 tablespoons butter, melted
- 32 oz cream cheese, softened (4 8 oz packages)
- 6 tablespoons heavy whipping cream
- 4 large eggs, room temperature, lightly beaten
- 6 tablespoons crème de menthe
- 2 tablespoons cocoa cream
- 1 cup + 3 tablespoons sugar
- 1 cup white baking chips, melted and cooled
Method:
Preheat the oven to 325°F (163°C).
Mix the finely crushed Oreo cookies with the melted butter and press into the bottom of a 9-inch springform pan to form a crust.
In a large bowl, beat the softened cream cheese until smooth.
Gradually add 1 cup sugar and flour, beating until combined.
Beat in the eggs one at a time, then the heavy whipping cream, crème de menthe and crème de cacao.
Fold in the peppermint extract and semi-sweet chocolate chips.
Pour half of the cheesecake mixture over the crust, then sprinkle the crushed Oreo cookies on top.
Pour the rest of the cheesecake mixture over the cookies.
Bake for about 55-60 minutes or until just set in the centre and dull on top.
Remove from the oven and run a knife around the edge of the tin to loosen the cheesecake; cool for 1 hour.
Chill in the fridge for at least 4 hours or overnight.
Before serving, sprinkle with the melted white baking chips.
