Crust:

• Preheat your oven to 350 degrees and prepare a 9” springform pan with non-stick spray and set aside.
• In a food processor, pulse oreo cookies until you get 2 cups of crumbs. Add in salt, and butter and pulse until combined.
• Pour into the bottom of the springform pan and using the back of a spoon, gently press the crumbs to form the crust. Be sure to bring the crumbs about 1 inch up the side.
• Bake at 350 for 10 minutes.

Cheesecake Filling:

• In the bowl of a stand mixer equipped with a paddle attachment (or using an electric hand mixer) cream the cream cheese for 2-3 minutes or until smooth and there are no lumps remaining. Mix in the sugar, flour and mix until just combined.
• Mix in crème de menthe and mix until smooth.
• Pour in the heavy cream and start whisking on low speed until combined then slowly increase speed to high for 30 seconds.
• Add in eggs one at a time, fully incorporating after each addition. Scrape the sides and bottom of the bowl. Give one final mix to make sure everything is incorporated.
• Pour the batter into the prepared pan and smooth.
• Bake on 350 for 15 minutes then, without opening the oven door, reduce heat to 200 and bake for an additional 50 minutes.
• Once the 50 minutes is up, turn the heat off and slightly crack the oven door for about 20-30 minutes to allow the cheesecake to slowly cool. (NOTE: this step is not necessary, however it helps reduce cracking)
• Allow the cheesecake to come to room temperature and place in the refrigerator overnight.

Ganache:

• In a microwave safe bowl, heat the heavy cream for 30 seconds or until hot. Add in the chocolate chips and let sit for 2-3 minutes then whisk until smooth.
• Pour over the set cheesecake and smooth.
• Top with a ring of whipped cream and chopped mint chocolate candy and serve.

ENJOY!