Mint Cheesecake Bars

Mint and chocolate is one of my favorite flavor combinations. And cheesecake! So yummy! This recipe uses an Oreo crust - something my kids were only too happy to help eat the leftovers! They also begged to help "taste test" the Andes mints. With so much "help" in the kitchen, it's a miracle I had enough ingredients to get these made!

 

Mint Cheesecake Bars

1/2 c. butter

2 c. crushed Oreos

14 oz. can sweetened condensed milk

8 oz. cream cheese, softened

2 eggs

1 Tbsp. peppermint flavoring

1 pkg. Andes mints, chopped

1 c. semi-sweet chocolate chips

Preheat oven to 325 degrees. In a 9x13 pan, melt the butter in the oven. Sprinkle Oreo crumbs over the melted butter and pack into the bottom of the pan. Bake 6 minutes. While the crust is baking, beat cream cheese in a medium bowl until fluffy. Add in milk slowly while beating and beat until smooth. Add the eggs and peppermint and mix well. Pour over crust when it comes out of the oven and bake for 30 minutes or until it is set. Cool. Once cooled, melt chocolate chips and drizzle over bars. Mine didn't want to drizzle so I poured it on and spread it out. I'm flexible. It worked. Sprinkle chopped mints on top and press lightly. Store covered in refrigerator.