Instructions

• Lightly spray a 9-inch springform pan with cooking spray and set aside.
• Place the entire 9-ounce package of Thin Mint cookies in a food processor or blender and pulse until they become fine crumbs.
• Melt 4 tablespoons unsalted butter and let it cool until only slightly warm (do not add hot butter to the cookie crumbs). Add the melted butter to the cookie crumbs and stir until evenly combined.
• Press the cookie mixture firmly into the bottom of the prepared springform pan and slightly up the sides, pressing with the back of a 1-cup measuring cup for an even crust.
• In a large bowl, add the softened 8-ounce package cream cheese. Using a hand mixer on medium speed, beat the cream cheese 3–4 minutes until completely smooth and creamy, scraping down the bowl as needed.
• With the mixer running, slowly add the 14-ounce can of sweetened condensed milk and continue to mix 2–3 minutes until smooth, scraping down the sides with a spatula.
• Add 2 teaspoons peppermint extract and green food coloring a few drops at a time, mixing on low just until the color is evenly distributed and you reach the desired shade.
• Gently fold in the completely thawed 8-ounce container of frozen whipped topping with a spatula until fully incorporated, being careful not to overmix.
• Pour the filling into the prepared crust and smooth the top with a spatula.
• Cover the springform pan (wrap or place in an airtight container) and freeze for at least 8 hours or overnight.
• Serve slices directly from the freezer and return any leftovers to the freezer immediately, as the cheesecake will melt quickly.
• Optional: garnish individual slices with additional frozen whipped topping and extra Thin Mint cookies (halved or crushed) if desired.