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Ingredients One per line	Crust: 2 ½ cups chocolate cookie crumbs (I put 26 oreos in my blender and processed them to crumbs) 6 T butter melted Filling: 24 oz softened cream cheese 1 can sweetened condensed milk 2 t vanilla 3 cups dry brownie mix (I used Ghiradelli Brownie mix) 1 c Andes Peppermint crunch baking chips Topping: ¾ cup heavy cream ⅓ cup powdered sugar 1 t vanilla Ganache: ½ cup semi-sweet chocolate chips ¼ cup heavy cream Andes peppermint crunch baking chips
Directions One per line	Lightly spray a 9-inch springform pan (can use a 9 inch pie plate) with cooking spray and wipe excess with paper towel. Grind the cookies in your blender to make fine crumbs. Melt the butter and add to cookie crumbs mixing until there are no dry crumbs. Pour into prepared springform pan pressing firmly into the bottom and a little up the sides. Set aside. Mix the filling by whipping the softened cream cheese in medium-high for about three minutes. Add the sweetened condensed milk and vanilla. Mix thoroughly. Add the dry brownie mix and continue beating on medium speed until the mix is completely incorporated into the cream cheese. Add 1/3 c Andes peppermint baking chips, and mix. Pour the filling into the crust and spread evenly. Cover and refrigerate 3-4 hours until firm. Remove from spring form pan Whip the heavy cream adding the powdered sugar and vanilla just before it completely thickens. Whip until stiff peaks form. Spread over firm cheesecake. Heat the heavy cream in the microwave until almost boiling. Pour over chocolate chips and stir with a whisk until smooth. Drizzle over the whipped cream. Top with 1/3 c Andes peppermint baking chips.
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