Lucky Mint Cheesecake

Happy St. Patrick's Day!  We just got back from a wonderful marriage retreat, but I made this before we left so we could come home to it and celebrate St. Patrick's Day.  :)  This is a recipe I made a handful of times when we were first married because it was so easy, yet so good.  Back then I made it even easier by using a purchased Oreo crust, but I can't get one here, so I just made one using 20 crushed Oreos and 1/4 cup melted butter.  I took it from this recipe. 

(There are 3 pies on the blog recently, lol; I usually never make pies!  But there was Pi day and now this Pie-cheesecake thing for St. Patrick's.)  The whole family loved this, even all of my picky ones.  Although one of them said "This tastes like toothpaste!" upon first bite, he did continue to eat it, so maybe he likes that.  (Just FYI- it does not really taste like toothpaste!) 

There is the Oreo crust layer, then a fudge chocolate layer, and finally the mint cheesecake layer.  The flavors are so good together and perfect for St. Patrick's Day!  For dinner we had Broccoli-Cheese Soup with green Kiwi Smoothies. 

Lucky Mint Cheesecake
adapted from Eagle Brand

1/2 cup (3 oz.) semi-sweet chocolate chips

1 (14 oz.) can sweetened condensed milk, divided

1 teaspoon vanilla extract

1 prepared Oreo crumb pie crust (store bought or homemade, below)

1 (8 oz.) plus 1 (3 oz.) pkg. cream cheese, softened (11 oz. total)

1/2 teaspoon mint extract 

Several drops green food coloring

1 large egg

Crust:
20 Oreos
4 tablespoons butter, melted

1. Crush the Oreos until they’re fine crumbs (food processor is good). Pour melted butter over the top and stir with a fork to combine. Press into pie pan and bake at 350 degrees for 5 to 7 minutes, or until set. Remove from oven and allow to cool completely.

Cheesecake: 
1.  Heat oven to 350°F.  Melt chocolate chips with 1/3 cup sweetened condensed milk in small saucepan.  Stir in vanilla.  Spread on bottom of pie crust.

2.  In a large bowl, beat cream cheese until fluffy.  Gradually beat in remaining sweetened condensed milk, mint extract and green food coloring.  Add egg; beat on low speed just until combined.  Place pie crust on baking sheet; place on oven rack.  Carefully pour mint mixture over chocolate layer in pie crust.

3.  Bake 20-25 minutes or until center is nearly set.  Cool.  Chill at least 3 hours or overnight.

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