Mint Cookie Cheesecake

Mint Cookie Cheesecake

2 C. Chocolate Graham cracker crumbs (or Oreo cookie crumbs)

 1/4 C. Butter or margarine, melted

 32 oz. (4 pkgs) Cream Cheese, softened to room temperature

 1 C. Sugar

 1 t. Vanilla

 1 C. Sour cream

 4 eggs

2 1/2 C. coarsely chopped Chocolate Mint Girl Guide cookies, or Chocolate Enrobed Cookies with Mint Cream (sold at Costco)

Preheat oven to 325*F. Combine cracker crumbs with melted butter, and press into a 9x13 baking pan, or a 10” spring form pan to form crust.

 In a large mixing bowl, beat the cream cheese, sugar, and vanilla until well blended. Add sour cream and mix well. Add eggs, 1 at a time, beating just until blended after each addition. Chop up peppermint cookies into course pieces. Remove 1/2 C. of the chunks, and gently stir the remaining pieces into the cream cheese batter. Pour the batter over the crust; sprinkle the top with the 1/2 C. of cookie pieces.

Bake for 45 minutes or until the center is almost set. Cool in a warm place (to prevent cracking temperature must decrease slowly after removing from the oven). Once completely cooled cheesecake must be refrigerated for at least 4 hours before serving.

 -Taralee Cooper