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Grasshopper Cheesecake Bars

A delightful cheesecake bar with a crisp Oreo crust, infused with mint and white chocolate, topped with whipped cream.
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Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings: 12 pieces
Course: Dessert, Snack
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

For the crust
  • 30 cookies 30 Oreo cookies
  • 4 tablespoons 4 tablespoons unsalted butter, melted
For the cheesecake filling
  • 3 packages 3 (8 oz) packages cream cheese, softened Bring cream cheese to room temperature for a creamy batter.
  • 1.5 cups 1 1/2 cups granulated sugar
  • 1/4 cup 1/4 cup sour cream
  • 1/4 cup 1/4 cup all-purpose flour
  • 3 large 3 large eggs
  • 8 ounces 8 ounces white Bakers chocolate, melted
  • 1/2 cup 1/2 cup Creme de Menthe Can substitute with peppermint extract.
  • 2 ounces 2 ounces semisweet Bakers chocolate, melted
For the whipped cream topping
  • 2 cups 2 cups heavy whipping cream
  • 1/2 cup 1/2 cup powdered sugar
Optional garnishes
  • Sprinkles, optional

Method
 

Preparation
  1. Preheat oven to 325 degrees F. Line a 9 x 13-inch dish with foil.
  2. Pulse Oreo cookies in a food processor until crumbs; mix together crumbs and melted butter.
  3. Press evenly into the bottom of the prepared pan and bake crust for 11 minutes. Remove and cool.
  4. Place a large sheet pan on the bottom oven rack; fill half full of water.
Cheesecake Filling
  1. Beat cream cheese and sugar until creamy.
  2. Add sour cream and flour; beat again.
  3. Add eggs and beat just until mixed in.
  4. Remove 1 cup of batter and set aside.
  5. Pour melted white chocolate and Creme de Menthe into the larger bowl of cheesecake batter; beat until mixed.
  6. Pour the cheesecake batter on the crust.
  7. Add melted semisweet chocolate to the reserved batter; beat until mixed.
  8. Drop the chocolate batter on top of the cheesecake batter; use a butter knife to swirl gently, without going all the way to the bottom.
  9. Place the pan of cheesecake on the oven rack above the steaming water.
  10. Bake for 50-55 minutes, or until sides are set and center is still slightly wiggly.
  11. Remove and place on a wire rack to cool for an hour, then refrigerate until chilled through.
Whipped Cream Topping
  1. Place a metal bowl and beaters in the freezer for 10 minutes.
  2. Pour in heavy cream and powdered sugar; beat until stiff peaks form.
  3. Spoon into a piping bag fitted with icing tip 1M and swirl on cheesecake bars; top with sprinkles, if desired.

Notes

Slice with a knife warmed in hot water for clean edges. Serve chilled with a small fork or dessert spoon. Properly wrap slices for freezing.