Mint Chocolate Cheesecake!! Very Good!

Gourmet Dad's Rating:Scale of 1-5, 1 = Bad, 5 = Excellent
Simplicity - 3
Taste - 5
Prep Time - 3
Kid Friendly - 5  (What kid doesn't like Mint Chocolate?)

YUM!

Ingredients:  I have separated them into groups based on how they will be mixed.

CRUST:
2 Full Rows of Regular Oreo's  (Equals 3 cups of crumb)
12 Tbsp Butter (Melted)
1/2 Cup Sugar

FILLING:
1 Cup Creme De Menthe Syrup
2 Jars of Marshmallow Cream (14 oz total)
2 Packages of Cream Cheese (16 oz total)
2 Cups Whipping Cream

TOPPING: (Optional)
15 Andes Mints

Yield:   15 Large Servings
Preparation Time:  1 Hour
Cook Time:  5 Hours Refrigeration / Freezing Time

Items you will need:
Mixer with beater / whisk attachment
2 large mixing bowls (3 if you don't want to wash the cookie crumb one.)
9"x13" Pan (Glass or Metal)
Silicone Scraper/Spreader
Aluminum Foil
Non Stick Spray

Directions:  
Get the Cream Cheese out 1 hour before beginning.

1.  Finely crush 2 rows of Oreos. (I used our Food Processor, linked below)

Euro-Pro Ninja Master Prep Blender and Food Processor, Blue

2.  Melt 12 Tbsp butter in the microwave.  Combine with 1/2 cup sugar until well mixed.

*Tip/Trick* Always cover butter in the microwave, this prevents popping spills.

3.  Line your 9"x13" pan with aluminum foil, making sure to leave excess at each end for "handles" later.


4.  Spray the aluminum foil with non-stick spray, then put the crumb mixture into the pan and press it out flat.  Set it aside when finished for use later.

5.  Add the Cream Cheese and Creme De Menthe Syrup to your mixing bowl.  Begin mixing slowly with your mixer to prevent splashing, build up speed until very smooth.

Not quite finished, but close.

6.  Add both jars of Marshmallow Creme and beat until smooth.

Add the Creme

Beat until smooth.

7.  Refrigerate the mixture for 45 mins.  (Also put an empty mixing bowl in the refrigerator as well for use in the next step.)


8.  Pour 2 cups whipping cream into your chilled mixing bowl and beat on high until stiff peaks form.  (do not add sugar, this is not typical whipped cream.)

Sorry about the poor lighting.

9.  Place the whipped cream into the mixing bowl with the cream cheese mixture and fold in using a silicon scrapper/spreader.  (Fold it in, do not stir.)

Add the whipped cream

Fold in until well mixed (Even Color)

10.  Pour the mixture over the crust we finished in step 4 and smooth evenly.

Pour it over the crust.

Smooth evenly

11. (Optional)  Open 15 Andes Mints (or other favorite mint) and chop finely.  Sprinkle the chopped mints over the top of the finished cheesecake.

Again, I used our food processor for chopping the mints.

Sprinkle on top.

12.  Freeze for 4 hours or longer.

Just before popping into the freezer.

13.  Remove from freezer.  Using aluminum foil "handles" lift the entire cheesecake out of the pan and place on serving plate.   (I recommend a clean cutting board to protect your serving knife and table.)  Fold down foil or remove cake from foil lining.  Leave on aluminum foil if you plan on placing back in the pan for storing leftovers.

Side View after folding down foil.

Serve and Enjoy!!

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