Ingredients

30 Oreo cookies (340 grams)

1/4 cup (56.5 grams) unsalted butter, melted

32 ounces (908 grams) cream cheese, room temperature

1 cup (198 grams) granulated sugar

2/3 cup (151 grams) sour cream, room temperature

2 teaspoons vanilla extract

1 1/2 teaspoons mint or peppermint extract

1/4 teaspoon salt

4 large eggs, room temperature

Several drops of green food coloring

1 cup (150 grams) finely chopped Andes mints

1 cup (170 grams) chocolate chips or chopped chocolate

3/4 cup (170 grams) heavy cream (for ganache)

Pinch of salt

3/4 cup (170 grams) heavy cream (for whipped cream)

2 tablespoons confectioners’ sugar

1/4 teaspoon mint or peppermint extract (for whipped cream)

2 to 3 drops green food coloring (for whipped cream)

Andes Chocolate Mints or Oreos, for decorating

Instructions

Step 1: Preheat the oven to 350°F. Crush the Oreo cookies into fine crumbs using a food processor or by hand. Mix the crumbs with the melted butter, then press the mixture firmly into the bottom and up the sides of a 9-inch springform pan. Bake the crust for 10 minutes, then remove from the oven and reduce the temperature to 325°F.

Step 2: Beat the cream cheese and sugar with an electric mixer until smooth and creamy, about 2 to 3 minutes. Add sour cream, vanilla extract, mint extract, and salt; mix until combined. Beat the eggs lightly in a separate bowl, then add them gradually to the cream cheese mixture, mixing gently each time. Add green food coloring a drop at a time until the desired color is reached. Fold in the chopped Andes mints using a spatula.

Step 3: Prepare the springform pan for baking by wrapping it in three layers of aluminum foil or place it inside a larger pan for a water bath. Pour the cheesecake batter into the prepared crust.

Step 4: Place the springform pan in a larger pan and add hot water halfway up the sides of the springform pan. Bake at 325°F for about 70 minutes until the edges are set but the center still jiggles slightly. Turn the oven off and let the cheesecake cool inside the oven with the door slightly open for 30 minutes. Then remove and let it sit at room temperature for 1 hour before chilling in the refrigerator for at least 4 hours or overnight.

Step 5: Make the ganache by heating chocolate chips and 3/4 cup heavy cream in a microwave-safe bowl at 50% power for 1 minute intervals, stirring well until smooth. Let cool for 5 minutes, pour over the cheesecake, and spread evenly. Chill for 30 minutes to set.

Step 6: Whip 3/4 cup heavy cream with confectioners’ sugar, mint extract, and green food coloring until stiff peaks form. Pipe or spread the whipped cream onto the cheesecake and decorate with Andes mints or Oreos as desired.

Tips & Variations

For a stronger mint flavor, increase mint extract slightly but be careful as it can become overpowering.

Use a water bath to prevent cracking and achieve a smooth, creamy texture.

Substitute Andes mints with your favorite mint chocolates or crushed peppermint candies for texture variety.

If you don’t have a springform pan, use a regular cake pan lined with parchment, but be cautious when removing the cheesecake.

FAQs

Can I use regular food coloring instead of green for the mint cheesecake?

Yes, you can omit the green coloring or use another color, but green is traditional to highlight the mint flavor visually. The color doesn’t affect taste.

How do I prevent cracks in my cheesecake?

Use a water bath or wrap the pan in foil to regulate moisture and temperature. Also, avoid overmixing the batter after adding eggs and let the cheesecake cool gradually in the oven with the door ajar.