Andes Chocolate Mint Cheesecake (no-bake)

Lightly grease the bottom and sides of a 9-inch springform pan with non-stick spray or line it with wax paper. Mix together the Oreo baking crumbs and melted butter and press into the bottom of the pan to form a crust. Refrigerate while making the filling.

Place the softened cream cheese, powdered sugar, peppermint extract, and vanilla in a large mixing bowl and beat with an electric handheld mixer, starting on low and increasing to high speed, until smooth. Heat ½ cup of the heavy cream in the microwave in 30-second increments or on the stove until scalding. Add the chocolate chips to the scalding cream and let sit for 1 minute to melt before whisking until smooth.

Add the combined cream and chocolate mixture to the cream cheese mixture while it is still warm and mix on low speed until fully incorporated. Add the remaining 1 cup of heavy cream and continue mixing, starting on low speed and increasing to high until the mixture is fluffy and whipped. Fold in the chopped chocolate mints.

Spread the filling over the prepared crust, smoothing out the top with a spatula. Cover and refrigerate for 1 hour while making the ganache topping.

Place the finely chopped chocolate mints in a heat-safe bowl. Heat the heavy cream in the microwave in 30-second increments or on the stove until scalding. Pour over the chocolate and let sit for 1 minute to allow the chocolate to melt before whisking until fully combined and smooth.

Let the ganache cool to room temperature before spreading on top of the slightly chilled cheesecake (in the springform pan). Spread around into an even layer and then cover and refrigerate the finished cheesecake for at least 4 hours before serving.

Serve the chilled cheesecake with whipped cream, if desired. Enjoy!