Peppermint Bark Cheesecake - Macrostax

Ingredients

• 24 cookies (348g) “Oreo” mint cookies
• 1 tablespoon (14g) butter (melted)
• 2, 8-ounce packages (452g)” ⅓ less fat” cream cheese (room temperature)
• 2 cups (454g) plain nonfat Greek yogurt (room temperature)
• ½ cup (100g) granulated sugar
• 3 large (150g) eggs (room temperature)
• 1 teaspoon vanilla extra
• ½ teaspoon peppermint extract
• ¼ teaspoon salt
• 2-ounces (56g) chocolate peppermint bark (chopped into pieces)
• Preheat the oven to 325 degrees F.
• Using a food processor, pulse Oreos until they resemble fine breadcrumbs. Add melted butter and mix well. Spread into the bottom and sides of a springform pan, pressing down until compact.
• In a mixing bowl, beat cream cheese, yogurt, and sugar until smooth.
• Add eggs one at a time. Then add vanilla and peppermint extracts, salt, and mix well. Do not over beat.
• Sprinkle in peppermint bark pieces and combine until just incorporated.
• Pour cheesecake mixture into the prepared 9-inch springform pan and bake for 45-60 minutes until edges are set and the center wobbles just slightly.
• Let cool completely before slicing and serving.
• Garnish with extra pieces of peppermint bark pieces.