INGREDIENTS
- 1 pound mint oreo cookies
- 4 Tablespoons butter
- 3 (8 ounce) packages cream cheese, room temperature
- ¾ cup white sugar
- ¾ cup sour cream
- 1 teaspoon vanilla extract
- 1 teaspoon mint extract
- ½ tsp salt
- 3 large eggs, room temperature
- green food coloring (optional)
INSTRUCTIONS
- Preheat oven to 325. Line a 9×13 pan with aluminum foil, leaving a 2 inch overhang for easy removal. Spray the aluminum foil with non stick cooking spray,
- Place 28 oreos in a food processor or grinder and pulse until they are finely ground. Add the melted butter and stir until the oreos are moistened. Pour the crumb mixture into the 9×13 and press firmly until the crumbs are evenly distributed. Bake this for 10 minutes in oven and remove from oven and set on a cooling rack while you make the cheesecake mixture.
- In large mixing bowl beat the cream cheese and sugar about 2 minutes until smooth. Add the sour cream, vanilla, mint extract and salt and beat together for 30 seconds. Scrape down the sides. Add the eggs one at a time and beat well after each egg. Add green food coloring to get desired shade of green.
- Break the remaining cookies in half and gently pulse them in the food processor so that they are still chunky. Stir them into the cheesecake mixture.
- Pour the cheesecake on top of the oreo crust and spread evenly. Then I took about 4 oreos and crumbled them on the very top. Bake in the preheated oven for 40 minutes until the filling is set around the edges and the middle is a little wobbly. Chill for at least 3 hours or overnight. Keep them stored in the refrigerator.
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