Making this dessert is a very sensual experience because it is mixed by hand; not even a spoon comes between you and this thick, creamy batter. The only time you use a machine is for prepping the chocolate cookie crust and topping. It is best served very cold for that "peppermint patty" experience.
Make Ahead: The cheesecake needs to be refrigerated overnight before serving.
Yield: Makes one 10-inch cheesecake
- For the crust
- 16 mint oreo cookie sandwiches, filling discarded (to yield 32 cookies)
- 2 1/2 tablespoons unsalted butter, melted, plus more for greasing the pan
- For the cake
- 48 ounces chilled cream cheese
- 1 cup sugar
- 3 tablespoons flour
- 1 cup whole milk
- 7 teaspoons peppermint extract
- 3 large eggs
- For the topping
- 6 mint oreo cookie sandwiches (intact)
- About 1/4 cup dark chocolate syrup, such as Hershey's Special Dark
For the crust: Preheat the oven to 350 degrees. Use butter or nonstick cooking oil spray to grease a 10-inch springform pan.
Place the cookie halves in the bowl of a food processor and pulse to form fine crumbs. Add the melted butter and pulse briefly to combine, then transfer to the springform pan. Use your fingers to press the mixture into a firm layer that covers the bottom of the pan. Bake for about 7 minutes until firm and smells of chocolate. Transfer to the counter and cool the crust while you make the batter.
For the cake: Reduce the oven temperature to 325 degrees.
Place the chilled cream cheese in a large mixing bowl.
Combine the sugar and flour in a small bowl, then add half the mixture to the large bowl; use your (clean) hands to work it into the cream cheese. Once incorporated, add the remaining sugar-flour mixture and repeat.
Combine the milk and peppermint extract in a liquid cup measure, then add one-third of the mixture to the large bowl. Use your hands to slowly incorporate it, then repeat the process two times with the remaining two-thirds of the liquid mixture. (At this point, the batter should be creamy.)
Add the eggs one at a time, using your hands to blend them into the batter. (At this point, the batter should thick and fluffy.)
Pour the batter into the pan and bake for 45 minutes. The top will be just slightly golden and firm. Turn off the oven, leaving the cheesecake undisturbed in the oven for 1 hour.
Remove the cheesecake from the oven and put a plate over the cheesecake; this will help prevent the top of the cheesecake from cracking. Let cool to room temperature, then cover and refrigerate overnight.
For the topping: Place the cookies in the bowl of food processor and pulse to form fine crumbs.
When ready to serve, run a round-edged knife around the inside edges of the pan to loosen the cake. Transfer the cake (with pan bottom) to a serving plate.
Pour the dark chocolate syrup on the cheesecake, spreading it to form a thin layer on top. Scatter the cookie topping evenly over the syrup.
To serve, run a sharp knife under hot water, then dry the knife before making each cut in the cheesecake. Cover and refrigerate any leftover cheesecake.
Adapted from a recipe by Caitlin Murphy of Capital City Cheesecake.
Tested by Leigh Lambert.
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