Ingredients
- Oreo cookies, finely crushed: 1 1/2 cups
- Unsalted butter, melted: 6 tablespoons
- Cream cheese, softened: 32 ounces (4 packages)
- Granulated sugar: 1 1/4 cups
- Eggs: 4 large
- Heavy cream: 1/2 cup
- Peppermint extract: 1 teaspoon
- Semisweet chocolate chips, melted: 1 cup
Instructions
- Step 1: Preheat oven to 350°F (175°C). In a bowl, combine crushed Oreo cookies and melted butter. Press the mixture into the bottom of a 9-inch springform pan.
- Step 2: In a large bowl, beat the softened cream cheese and sugar until smooth and creamy.
- Step 3: Add the eggs one at a time, beating well after each addition. Stir in the heavy cream and peppermint extract.
- Step 4: Gently fold in the melted chocolate chips. Pour the cheesecake batter over the Oreo cookie crust.
- Step 5: Bake for 55-65 minutes, or until the center is just slightly jiggly. Turn off the oven and let the cheesecake cool inside with the door slightly ajar for 1 hour.
- Step 6: Remove from oven and refrigerate for at least 4 hours, or preferably overnight, before serving.
Notes
- Store leftover cheesecake tightly covered in the refrigerator for up to 5 days to maintain its creamy texture.
- While not ideal for reheating, a small slice can be gently warmed in the microwave for 10-15 seconds to slightly soften it.
- Garnish each slice with crushed peppermint candies or a sprig of fresh mint for an extra festive touch.
- For an even smoother batter, ensure your cream cheese is fully softened to room temperature before mixing, preventing lumps.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American