Preparation

• Crush Oreos in food processor and add melted butter and sugar.
• Press mixture into bottom and partway up sides of springform pan.
• Refrigerate at least 30 minutes to firm.
• Beat cream cheese, sugar, mint extract and 3 drops of food coloring until well mixed. Set aside.
• Whip heavy cream and powdered sugar until stiff peaks form.
• Fold and blend cream cheese mixture, 3 drops food coloring, chopped mints into whipped cream mixture.
• Pour/spread into pan.
• Refrigerate for at least 4 hours or until firm.
• You can garnish with dollops of whipped topping and Oreo cookies if desired.