Peppermint / Vanilla Layered Creamy Cheesecake

• 25 mint filled oreo cookies, crushed
• 5 tbsp butter, salted or unsalted, melted
• 4 - 8 - ounce packages of cream cheese, at room temperature
• 1 1/3 cup granulated sugar
• 1 1/2 tsp vanilla extract
• 1/8 tsp salt
• 1 cup sour cream
• 4 large eggs
• 1/2 tbsp fresh lemon juice
• 1/2 tsp pure peppermint extract
• 1/3 cup heavy cream
• 1/2 cup semi sweet chocolate chips
• 1/4 tsp vanilla extract
• 1 red, green and white sprinkles. White decorating ball and sparkle sugar

1. Spray a 9 inch springform pan with bakers spray.
2. Preheat oven to 325
3. Crush cookies in food processor or blender until they are fine crumbs.
4. Use whole cookies , filling and all
5. Combine cookie crumbs with melted butter and mix until well moistened
6. Press crumb mixture into prepared springform pan covering bottom and coming up side's.
7. Freeze while preparing cheesecake filling
8. MAKE CHEESECAKE
9. Beat cream cheese until smooth, add the sugar and beat again until smooth.
10. Add vanilla, lemon juice, sour cream and salt and beat in.
11. Add eggs, one at a time, beating after each egg
12. Divide batter into 2 seperate bowls.
13. Into one bowl mix in red food coloring.
14. In the other add the peppermint extract and green food coloring, mix to combine
15. Remove crust from freezer and wrap a double thickness of foil around pan
16. Start assembling cheesecake layers.
17. Pour about.
18. 1/2 cup red cheesecake batter directly into center of crust, let it spread on its own don't disturb it.
19. It will Not reach the corners yet
20. Now using the green cheesecake batter pour about 1/2 batter directly over center of red batter.
21. Let it push the batter put by itself, don't touch it, let it spread itself
22. Add 1/2 cup green batter again directly on top of red batter, letting it spread.
23. Continue alternating the batter colors in the same way until it is used up.
24. It will be about 7 to 8 layers.
25. Never smooth the batter or try to help it spread, let it do it on its own
26. Place cheesecake in a baking dish and add boiling water to come halfway up cheesecake pan
27. Bake for 1 hour and 45 to 50 minutes until set but still jiggly 2 inches from the edge.
28. Cool on rack until its room temperature.
29. Then remove foil and wrap, in pan in fresh foil and cover with plastic wrap and refrigerate overnight
30. Remove foil and run a small knife around edges of cold cheesecake.
31. Release sides of springform pan
32. GLAZE CHEESECAKE
33. Heat cream just until hot, pour over chocolate chips in a bowl.
34. Let sit 1 minute then add vanilla and stir until smooth.
35. Allow to cool 15 minutes at room temperature before pouring over top of cheesecake and spread quickly until smooth
36. Add garnish while chocolate is wet.
37. Chill to set

mint, butter, cream cheese, sugar, vanilla, salt, sour cream, eggs, lemon juice, peppermint, heavy cream, semi sweet chocolate chips, vanilla, red

Taken from cookpad.com/us/recipes/349870-peppermint-vanilla-layered-creamy-cheesecake (may not work)