Andes Candies Chocolate Mint Cheesecake Recipe

Ingredients for Andes Candies Chocolate Mint Cheesecake

• Chocolate Wafer Crumbs
• Granulated Sugar
• 6 tablespoons (3 ounces) unsalted butter, melted
• 16 ounces cream cheese, softened
• Sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• Andes Mints Candies
• Whipping Cream

How to Make Andes Candies Chocolate Mint Cheesecake

1. **Prepare the Crust:** Preheat oven to 325°F (160°C). In a medium bowl, combine 1 ½ cups graham cracker crumbs, 3 tablespoons granulated sugar, and 6 tablespoons (3 ounces) melted unsalted butter. Mix until evenly moistened.
2. **Press into Pan:** Press the crumb mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes.
3. **Make the Filling:** In a large bowl, beat 16 ounces cream cheese (softened) and 1 cup granulated sugar with an electric mixer until smooth and creamy.
4. **Add Eggs and Vanilla:** Beat in 4 large eggs one at a time, then stir in 1 teaspoon vanilla extract. Mix until just combined; do not overmix.
5. **Incorporate Andes:** Gently fold in 1 (10-ounce) package of Andes mints, coarsely chopped.
6. **Pour and Bake:** Pour the filling over the baked crust. Bake for 1 hour and 5 minutes, or until the center is almost set. A slight jiggle is okay.
7. **Cool Down:** Let the cheesecake cool in the oven with the door slightly ajar for 1 hour. Then, run a thin knife around the edges of the cheesecake to release it from the pan.
8. **Chill:** Place the cheesecake on a wire rack to cool completely to room temperature. Refrigerate for at least 3 hours, or preferably overnight, to allow it to fully set.
9. **Prepare the Topping:** Set aside 10-12 Andes mints for garnish. In a microwave-safe bowl, combine the remaining Andes mints (finely chopped) with 2 tablespoons heavy cream.
10. **Microwave and Stir:** Microwave on high for 45 seconds, then stir until the candies are melted and the mixture is smooth. If needed, microwave in 15-second intervals until melted and smooth.
11. **Top and Decorate:** Pour the melted Andes topping over the chilled cheesecake, allowing it to drizzle down the sides. Garnish with the reserved Andes mints.
12. **Serve:** Refrigerate for at least 30 minutes before serving. Enjoy!