Shelly's Recipe

CREME DE MENTHE CHEESECAKE

Category: Cheesecake

16 Oreos
4 (8 oz) pkg cream cheese, room temp
1 cup sugar
4 Tbsp all-purpose flour, divided
1 tsp vanilla
4 eggs, room temperature
1/2 cup sour cream, room temp
1 vanilla bean
2 packages (4.67 oz each) Andes creme de menthe candies, divided
3/4 cup semisweet chocolate, chopped
3/4 cups heavy cream

Preheat oven to 325. Spray the sides and bottom of a 9 or 10-inch springform pan with baking spray. Finely crush the Oreos in a food processor and press the crumbs into bottom of the pan. Bake 8 minutes. Remove pan from oven and let cool.

Place cream cheese, sugar, 3 tbsp flour, and vanilla into the bowl of your stand mixer. Mix on medium for 3 minutes, until well blended. Add eggs one at a time and mix on low for 2 minutes. Split and scrape the beans from the pod. Add vanilla beans and sour cream and mix on medium until smooth.

Reserve seven candies for the topping. Unwrap and cut the remaining candies in half crosswise and toss with remaining flour. Shake off the excess flour. Pour half of the filling into the pan. Arrange candies over the filling, slightly overlapping. Pour remaining filling on top. Bake 55-60 minutes or until center appears nearly set when gently shaken (the center will firm as it cools). Remove from oven and cool completely, about 3 hours.

Place chocolate, cream, and reserved candy into the microwave for 30 second intervals, stirring until melted and smooth. Spread topping over center of cheesecake. Refrigerate 4 hours or overnight before serving. (I made it two days ahead.)