This cheesecake is the perfect make-ahead dessert and it is so delicious!
Frozen Peppermint Cheesecake
2 cups Oreo type sandwich cookies (entire cookie crushed into fine crumbs)(about 18 cookies)
1/4 cup butter, melted
1 (8 oz.) package cream cheese, softened
1 (14 oz.) can sweetened condensed milk
1 teaspoon peppermint extract
1/2 cup finely crushed peppermint candies (about 20 mints)
2 cups heavy cream, whipped
Chocolate fudge spoonable ice cream topping (found in a jar by the ice cream toppings at the grocery store)
Spray a 9-inch round spring-form pan with cooking spray. Combine cookie crumbs and melted butter in medium bowl, mix well. Press 2 cups crumbs firmly partway up sides and onto bottom of prepared pan. Pressing crumbs on sides of pan first, then on the bottom keep the crust from being too thick in the corners. Place crust into the freezer while filling is made.
Beat cream cheese until fluffy in large bowl. Gradually add sweetened condensed milk until smooth. Stir in peppermint extract and peppermint candies, mix well. Fold in whipped cream . Pour filling into pan.
Cover and freeze at least 6 hours or until firm. Garnish with fudge topping and crushed peppermint candies.
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