Peppermint Oreo Cheesecake #christmas #dessert

Oreo cookie crust and a peppermint cheesecake layered collectively makes a delicious and smooth no bake deal with. it's far the right dessert for the busy holidays.

Ingredients

• 3 cups Oreo cookie crumbs (28 cream filled cookies)
• 1/2 cup butter, melted
• 2 - 8 ounce packages cream cheese, softened
• 1/4 cup sugar
• 1 teaspoon vanilla extract
• 1/2 teaspoon peppermint extract
• 2 cups Andes Peppermint Crunch Chips, divided
• 2 teaspoons shortening
• 16 ounces Cool Whip, divided

Instructions

1. combine the Oreo cookie crumbs and melted butter. Press firmly into the lowest of a 9x13 baking dish. Refrigerate even as making the filling.
2. Beat the cream cheese, sugar, and extracts until creamy.
3. region 1 cup Andes Peppermint Crunch Chips and shortening in a microwave secure bowl. warmth for 1 minute. Stir. warmth for an extra 30 seconds. Stir until melted and creamy.
4. Pour the melted chips into the cream cheese aggregate. Beat straight away until the melted chips are combined with the cream cheese. Fold in eight ounces of Cool Whip until mixed in. Spoon the cheesecake evenly over the crust.
5. unfold the last eight ounces of Cool Whip over the top of the cheesecake. Sprinkle with the closing Andes pieces. Refrigerate for 1-2 hours to installation. reduce into 24 squares. Refrigerate in a sealed container.