Thin Mint Cheesecake

Cookie season may end, but this cheesecake keeps the obsession alive all year.

Crushed Thin Mints form both the crust and the backbone of two distinct chocolate cream cheese layers. The first is dense with melted semi-sweet chips and cookie crumbles. The second brings sour cream and mint extract for a lighter, mintier contrast.

The whole thing gets crowned with a glossy peppermint chocolate ganache that sets up smooth and snappy in the fridge.

Decorate the top with whole Thin Mints and a piped border of green icing, and you’ve got a dessert that looks like it came from a bakery but tastes like your favorite childhood cookie grew up.

Pro Tips

• Freeze the first layer before adding the second. This prevents the layers from mixing together and gives you that clean, dramatic cross-section when you slice.
• Beat the cream cheese until truly smooth. Lumps in the filling won’t disappear during baking. Take your time here and scrape the bowl often.
• Don’t overbake. Pull it when the top feels jiggly but firm. The center will continue to set as it cools and chills.
• Chill overnight for clean slices. A warm knife dipped in hot water between cuts gives you bakery-perfect portions.