Peppermint Oreo Cheesecake

Directions

1. 1
   Preheat oven to 350°F.
2. 2
   In a food processor, pulse together the Oreos and 3 tablespoons of butter until fine crumbs form.
3. 3
   Pour the crumbs into a 9-inch spring form pan and press firmly into bottom and 2-1/2 inches up side of pan; set aside.
4. 4
   Beat cream cheese and sugar in large bowl with a mixer on medium speed until smooth and creamy.
5. 5
   Add ricotta cheese and vanilla; mix well.
6. 6
   Add eggs, one at a time, beating on low speed after each addition just until blended. Do not overmix once the eggs have been added to avoid surface cracks during baking.
7. 7
   Fold Andes peppermint bits into the batter.
8. 8
   Pour into crust.
9. 9
   Bake for 60-70 minutes or until center is almost set. Turn oven off. Open oven door slightly.
10. 10
    Let cheesecake set in oven 1 hour.
11. 11
    Remove cheesecake from oven; cool completely. Optional: garnish with Cool Whip, chocolate ganache or frosting, and crumbled Oreos.
12. 12
    Refrigerate at least 4 hours or overnight.
13. 13
    Loosen cheesecake from rim of pan; remove rim.
14. 14
    Store leftover cheesecake in refrigerator.
15. 15
    Serves 16.