Mint Chocolate Cheesecake Delight (Print Version)

# Ingredients:

→ OREO CRUST

01 - 20 Oreos
02 - 57g unsalted butter, melted

→ OREO LAYER

03 - 12 Oreos, coarsely chopped
04 - 72g hot fudge sauce, store-bought or homemade
05 - 1/4 teaspoon peppermint extract

→ CHEESECAKE

06 - 900g full-fat cream cheese, softened to room temperature
07 - 200g granulated sugar
08 - 226g full-fat sour cream, at room temperature
09 - 1 tablespoon vanilla extract
10 - 2 teaspoons peppermint extract
11 - 1-2 drops green gel food coloring
12 - 4 large eggs, at room temperature

→ TOPPING

13 - 288g hot fudge sauce, store-bought or homemade
14 - Homemade whipped cream (optional)

# Instructions:

01 - Preheat the oven to 162°C. Spray a 9-inch springform pan with nonstick spray. Crush the Oreos into fine crumbs using a food processor. Combine the crumbs with melted butter until evenly coated. Press the mixture into the pan and bake for 8 minutes. Let cool.
02 - Place chopped Oreos in a small bowl. Heat the hot fudge sauce for 10-15 seconds until pourable, then mix in the peppermint extract. Pour the mixture over Oreos and stir to coat. Set aside.
03 - Using a mixer, beat the cream cheese on medium-high speed until smooth (about 2 minutes). Add the sugar and beat again until combined (about 2 minutes). Reduce speed to low and mix in sour cream, vanilla extract, peppermint extract, and green food coloring until smooth. Add eggs one at a time, mixing on low, until fully incorporated. Fold batter with a spatula to ensure a smooth consistency.
04 - Pour one-third of the cheesecake batter into the crust. Spread the Oreo mixture evenly on top, followed by the remaining cheesecake batter. Smooth the surface.
05 - Prepare a water bath by placing the springform pan into a larger pan filled halfway up the sides with hot water. Bake for 80-105 minutes at 162°C until the center of the cheesecake (about 2 inches wide) jiggles slightly. Verify an internal temperature of 63°C with a thermometer. Turn off the oven and cool the cheesecake inside for 1 hour. Remove and cool completely on a rack for 2 hours. Refrigerate for at least 6 hours or overnight.
06 - Warm the hot fudge sauce until pourable and spread it evenly over the cheesecake, letting some drip over the sides. Add whipped cream if desired. Store leftovers in the refrigerator for up to 5 days. Cheesecake freezes well (without topping) for up to 3 months.

# Notes:

01 - For the best texture, ensure all dairy ingredients are at room temperature before mixing.
02 - Using a water bath helps prevent cracks in the cheesecake.

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