Thin mint crust topped with a thick cheesecake layer and finished off with crushed thin mint cookies and chocolate sauce.
34 thin mint cookies (see note!)
1/3 cup melted butter
1/3 cup sugar
16 ounces cream cheese, softened
1 egg (at room temperature)
1/3 cup sugar
1 teaspoon vanilla OR 3/4 teaspoon mint extract
2-3 drops green food coloring (optional)
optional topping: additional crushed thin mints and chocolate sauce
Preheat oven to 350 degrees and line an 8×8 inch baking pan with nonstick foil.
Add thin mint cookies, sugar, and butter to a food processor or blender and pulse until blended. Press mixture evenly into the bottom of your prepared pan. Bake for 10 minutes. Remove from oven and allow to cool while you make cheesecake layer.
Whisk together the egg and sugar until light and foamy. Add cream cheese and vanilla (or mint) extract and green food coloring (if desired) and mix until smooth. Pour mixture over crust. Return to oven and bake for 20-25 minutes until cheesecake layer is set. (You can gently wiggle the pan to see if the cheesecake is set – it shouldn’t jiggle when it’s done)
Allow pan to cool on a wire rack for 10-15 minutes, then transfer to fridge to finish cooling completely (at least one hour). Cut into bars, top with chocolate sauce and crushed thin mint cookies and serve.