Have you ever had one of those days when you just need to bake – for no rhyme, no reason?
Comfort Baking, is what it’s termed these days. Whether or not it’s comfort food – it is simply comforting, relaxing, meditative to get in the kitchen and go!
I have those days OFTEN (if not every day).
So, without any motivation or reason, I popped into the kitchen to create a batch of Vanilla Mint Chocolate Cheesecake Bars.
The only inspiration I can surmise is that years ago, as a family tradition on Christmas Eve, after church, we’d come home to a slice of Nancy’s homemade Grasshopper Pie.
Yes, that must be it! Christmas Eve is almost here!

By the way, the “secret” ingredient this time is Chocolate Covered Mint Chocolate Oreos! Yes, can you believe it! Super chocolatey. Super fudgey. Super delicious.

Vanilla Mint Chocolate Cheesecake Bars

3 cups Chocolate Covered Mint Oreos
8 Tbs. butter, melted
8 oz. cream cheese, softened
1/2 cup white sugar
1/2 vanilla bean
2 Tbs. fresh mint leaves, finely chopped

Preheat the oven to 375 degrees. In a food processor, process the Oreos until fairly smooth. Add the melted butter and process into a paste.
Line a quick release tart pan with parchment paper and press the Oreo crust evenly into the bottom.
Bake for about 15-20 minutes, until a little crispy. 
Meanwhile, wipe down the food processor bowl and whip the cream cheese, sugar, and the inside of the vanilla bean (scrape with the back of a knife) until nice and smooth.
Spread over the semi-cooled crust and chill for several hours.
Release from the pan, slice, and garnish with fresh mint leaves.