Cookies and Cream Peppermint Cheesecake

Yield 1 cheesecake
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28 vanilla cream-filled chocolate sandwich cookies, shredded

1 tablespoon butter, melted

30 starlight minutes, crushed

4 pack (8 ounce each) Philadelphia Cream Cheese, softened

1 cup sugar

4 eggs


Heat oven to 325 degrees.

Chop 10 of the cookies for later use. Use pulsating action of food processor to process remaining cookies until finely ground. Add butter; mix well. Press onto bottom of 9-inch springform pan.

Beat cream cheese and sugar in a large bowl with mixer until blended. Add eggs 1 at a time, mixing on low speed after each just until blended. Stir in crushed mints and chopped cookies. Pour over crust.

Bake cheesecake 55 minutes or until center is almost set. Run knife around rim of pan to loosen cake: cool before removing rim.

Refrigerate cheesecake for 4 hours.

Ingredients used in this recipe