Over the Top Chocolate Mint Cheescake

Preheat the oven to 350 degrees F.

Break up Oreos into fine crumbs (by hand or using a food processor) and mix in margarine. Press into a greased Springform pan, pressing up the sides as well. Bake for 7 minutes then remove it from the oven and set aside while preparing the filling.

Turn the oven up to 450F.

Soften cream cheese and beat till creamy. Add vanilla, mint extract and food coloring. In a separate bowl, sift together sugar, flour and salt. Gradually beat this into cream cheese mixture until well mixed. Add 2 whole eggs and 1 yolk and beat until blended. Gently stir in milk and 1 cup of chocolate chips.

Pour the filling into your crust-lined pan and bake at 450 degrees for 10 minutes, then reduce heat to 300. Bake an additional 55 minutes or until a knife inserted into the center comes out clean. Cool 15 minutes, remove the side of the Springform pan and cool for 2 hours or more before serving.

To make the ganache, put the 1 cup of chocolate chips into a bowl. Heat the cream in a saucepan over medium heat, then pour the hot cream over the chocolate. Whisk together until smooth. Allow to cool slightly, then pour/spread over cheesecake. Top with the remaining 2-3 roughly crumbled Oreos. Allow ganache to cool and set before serving.

*Tip – Apply the mint extract to your taste. I used a little over 1/4 teaspoon and found that plenty. I would not use more than 1/2 teaspoon.