Ingredients:

  • 24 Oreo cookies, filling removed (approx. 200g)
  • 5 tbsp unsalted butter, melted (70g)
  • 8 oz cream cheese, softened to room temperature (225g)
  • 1 cup powdered sugar (120g)
  • 2 tbsp crème de menthe (30ml)
  • 2 cups heavy whipping cream, cold (480ml)
  • 2 drops green gel food coloring (1ml)
  • 2 oz semi-sweet chocolate, shaved or grated (60g)

Instructions:

  1. Pulse the Oreo wafers in a food processor until they reach a fine sand consistency.
  2. Stir in the melted butter until the mixture looks like wet sand.
  3. Press the mixture firmly into the bottom and up the sides of a 9-inch springform pan, using the bottom of a measuring cup to ensure it is tightly packed.
  4. In a large bowl, beat the softened cream cheese and powdered sugar until the mixture is smooth and pale.
  5. Stir the crème de menthe and green food coloring into the cream cheese mixture.
  6. In a separate chilled bowl, whip the heavy cream until stiff peaks form.
  7. Using a rubber spatula, gently fold the whipped cream into the mint base in a circular motion until no white streaks remain.
  8. Pour the filling into the prepared crust and smooth the top with a spatula.
  9. Refrigerate for at least 4 hours (or overnight) until the filling is firm.
  10. Just before serving, use a vegetable peeler to create chocolate curls over the top.