Mint cheesecake

Claire Whitley | Crumbs

Claire Whitley | Crumbs

Desserts and the holiday season go hand in hand, especially when chocolate and mint are involved. Cheesecake is also on of those things that is mostly had around the holidays, so combining all three is one of the ultimate ways to serve dessert during this time of year.

Ingredients:

• 1/2 cup sugar
• 1-1/4 cups Oreo crumbs
• 1/4 cup melted butter
• 24 ounces cream cheese, softened
• 2 cups sour cream
• 1 tablespoon cornstarch
• 2 teaspoons vanilla extract
• 1/2 teaspoon salt
• 3 eggs lightly beaten
• 1 bag of Andes mints, unwrapped and melted

Directions:

1. Preheat oven to 350 degrees Fahrenheit
2. In a bowl combine melted butter and Oreo crumbs with a fork
3. Press into 9-inch springform pan
4. Place on baking sheet
5. Bake for 7-9 minutes or until brightly
6. Cool on a wire rack
7. In a large mixing bowl, beat cream cheese, sour cream, cornstarch, vanilla, salt and sugar until smooth
8. Add eggs, beat just until combined
9. Fold in chocolate
10. Pour into the springform pan
11. Place pan on aluminum foil and fold foil around pan
12. Place in a casserole dish with 1-inch of water
13. Bake for 60-70 minutes, until set
14. Do not open oven while cheesecake is cooking, this will cause it to fall and crack
15. Let cool in oven for 15 minutes
16. Cool on wire rack for 10 minutes
17. Carefully run a knife around edges of pan and loosen the sides
18. Let cool completely and remove sides
19. Let refrigerate for a few hours or over night
20. Serve chilled

Claire Whitley can be reached at [email protected] or on Twitter @Cewhitley24