Girl Scouts Thin Mint Cheesecake Bars

Ingredients

• 1 1/2 cups finely crushed girl scouts thin mints (~26 cookies) (for the crust)
• 4 tbsp (56g) melted unsalted butter (for the crust)
• 16 oz (454g) cream cheese, softened (for the filling)
• 1/2 cup (100g) granulated sugar (for the filling)
• 1/4 cup (60g) sour cream, room temp (for the filling)
• 1 tsp vanilla extract (for the filling)
• 1/4 tsp peppermint extract (for the filling)
• Green gel food coloring (for the filling)
• 1 tbsp all-purpose flour (for the filling)
• 1 egg, room temp (for the filling)
• 12-14 thin mints, chopped (for the filling)
• 6 oz (170g) semi-sweet chocolate (for the ganache)
• 85 ml (~1/3 cup) heavy cream (for the ganache)
• 1 tbsp (15g) unsalted butter, room temp or softened (for the ganache)
• Optional: you can add a (very small) drop of peppermint extract if you wanted a minty flavor here as well (for the ganache)
• + more crushed thin mints for topping (for the ganache)

Instructions

1. Preheat oven to 325°F (163°C) and line an 8x8 pan with parchment.
2. To make the crust, combine the crushed thin mints with melted butter.
3. Press into the prepared pan and bake for 6-8 minutes. Let it cool slightly.
4. Beat cream cheese and sugar until smooth.
5. Add sour cream, vanilla, peppermint extract, green food coloring, and flour, mixing until combined.
6. Add the egg and mix on low speed or by hand until just combined.
7. Gently fold in the chopped thin mints.
8. Spread this filling over the crust.
9. Bake for 30-35 min, until edges are set and the center still has a little jiggle.
10. Cool for at least 30 minutes at room temp, then chill for at least 3 hours.
11. To make the ganache, melt the chocolate and heavy cream together. Microwave in 15-second intervals, stirring in between until smooth.
12. Stir in the butter until melted and glossy.
13. Let it cool.
14. Pour this ganache over the chilled cheesecake & chill 30-60 more minutes until firm.
15. Top with crushed thin mints.