- 3 cups Oreo cookie crumbs (28 cream filled cookies)
- 1/2 cup butter, melted
- 2 — 8 oz. packages cream cheese, softened
- 1/4 cup sugar
- 1 tsp. vanilla extract
- 1/2 tsp. peppermint extract
- 2 cups Andes Peppermint Crunch Chips, divided (OR a bunch of peppermints candies)
- 2 tsp. shortening (not necessary if using peppermints like I did)
- 16 oz. Cool Whip, divided
- Combine the Oreo cookie crumbs and melted butter. Press firmly into the bottom of a 9x13 baking dish. Refrigerate while making the filling.
- Beat the cream cheese, sugar, and extracts until creamy.
- Place 1 cup Andes Peppermint Crunch Chips and shortening in a microwave safe bowl. Heat for 1 minute. Stir. Heat for an additional 30 seconds. Stir until melted and creamy.
Alternate: What I actually did because Andes Peppermint Crunch Chips don’t exist outside of Walmart which I do not have in NYC – crush up a bunch of peppermints and mix them in with the cream cheese mixture instead. Use the ones that don’t crush as topping so people know that they’re biting in to something that could break their teeth and aren’t surprised by finding it in the middle.
- Pour the melted chips into the cream cheese mixture. Beat immediately until the melted chips are combined with the cream cheese. Fold in 8 ounces of Cool Whip until mixed in. Spoon the cheesecake evenly over the crust.
- Spread the remaining 8 ounces of Cool Whip over the top of the cheesecake. Sprinkle with the remaining Andes pieces. Refrigerate for 1-2 hours to set up. Cut into 24 squares. Refrigerate in a sealed container.
- Also, since we didn’t think we had enough peppermint in the cream cheese because of the lack of Andes, we mixed in some peppermint extract in the top layer of Cool Whip, which I’d say was a good call.
Bonus to my approach – getting to watch a dog play with peppermints that fall off the counter (pictured).
This part is important. My baking team was a little overzealous in wanting to sample, thus my pictures are not very well layered. It tasted the same.