peppermint oreo cheesecake

How To Make peppermint oreo cheesecake

• 1

  Combine the Oreo cookie crumbs and melted butter. Press firmly into the bottom of a 9x13 baking dish. Refrigerate while making the filling. Beat the cream cheese, sugar, and extracts until creamy.
• 2

  Place 1 cup Andes Peppermint Crunch Chips and shortening in a microwave safe bowl. Heat for 1 minute. Stir. Heat for an additional 30 seconds. Stir until melted and creamy. Pour the melted chips into the cream cheese mixture. Beat immediately until the melted chips are combined with the cream cheese. Fold in 8 ounces of Cool Whip until mixed in. Spoon the cheesecake evenly over the crust.
• 3

  Spread the remaining 8 ounces of Cool Whip over the top of the cheesecake. Sprinkle with the remaining Andes pieces. Refrigerate for 1-2 hours to set up. Cut into 24 squares. Refrigerate in a sealed container.
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