Mint Chocolate Cheesecake

• 1 cup Oreo cookie crumbs
• 3 tablespoons sugar
• 2 tablespoons butter, melted
• 4 packages (8 ounces each) cream cheese, softened
• 1 cup sugar
• 1 cup white baking chips, melted and cooled
• 6 tablespoons creme de menthe
• 1/4 cup all-purpose flour
• 2 tablespoons creme de cacao
• 1/2 teaspoon peppermint extract
• 4 large eggs, lightly beaten
• 1 cup coarsely crushed Oreo cookies (about 10 cookies)
• 3/4 cup semisweet chocolate chips
• 6 tablespoons heavy whipping cream

1. Preheat oven to 325u0b0. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Wrap foil securely around pan. In a small bowl, mix cookie crumbs and sugar; stir in butter. Press onto bottom of prepared pan.
2. In a large bowl, beat cream cheese and sugar until smooth. Beat in cooled chips, creme de menthe, flour, creme de cacao and extract. Add eggs; beat on low speed just until blended. Pour half the batter over crust; sprinkle with crushed Oreos. Carefully spoon/pour remaining batter over top. Place springform pan in a larger baking pan; add 1 in. of hot water to larger pan.
3. Bake until center is just set and top appears dull, 75-80 minutes. Remove springform pan from water bath. Cool cheesecake on a wire rack 10 minutes. Loosen sides from pan with a knife; remove foil. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled.
4. Remove rim from pan. Place chocolate chips in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; stir with a whisk until smooth. Spread over cheesecake.

cookie crumbs, sugar, butter, cream cheese, sugar, white baking chips, creme, allpurpose, creme de cacao, peppermint, eggs, oreo cookies, semisweet chocolate chips, heavy whipping cream

Taken from www.tasteofhome.com/recipes/mint-chocolate-cheesecake/ (may not work)