Ingredients
25 Oreo cookies, finely crushed (about 2-1/2 cups)1/3 cup butter, melted5 packages (8 ounces each) cream cheese, softened1 cup sugar1 cup sour cream3 tablespoons all-purpose flour3 teaspoons vanilla extract1 teaspoon peppermint extract3 large eggs, lightly beaten1 package (10 ounces) Andes creme de menthe baking chips or 2 packages (4.67 ounces each) mint Andes candies, choppedTOPPING:1 package (8 ounces) cream cheese, softened1/3 cup sugar1 carton (12 ounces) frozen whipped topping, thawed (4-1/2 cups)Crushed candy canes and chocolate shavings, optional
Preparation
Preheat oven to 325°. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan.
In a small bowl, combine cookie crumbs and butter. Press onto bottom and 1 in. up the side of prepared pan. Place pan on a baking sheet. Bake until set, 12-14 minutes. Cool on a wire rack.
In a large bowl, beat cream cheese and sugar until smooth. Beat in sour cream, flour and extracts. Add eggs; beat on low speed just until combined. Fold in chips. Pour into crust. (Pan will be full.) Place springform pan in a large baking pan; add 1 in. hot water to larger pan.
Bake at 325° until center is just set and top appears dull, 1-1/4 to 1-1/2 hours. Remove springform pan from water bath. Cool on a wire rack 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove side of pan.
For topping, in a large bowl, beat cream cheese and sugar until smooth. Stir one-fourth of the whipped topping into mixture; fold in remaining whipped topping. Spread or pipe onto cheesecake. Garnish with crushed candy canes and shaved chocolate if desired.
