PEPPERMINT BARK COOKIES ENJOY DAN:

                    PEPPERMINT BARK COOKIES by CHEF DAN:

Serves 16

INGREDIENTS:

30-OREO cookies, divided

1-tablespoon butter, melted

35-starlight mints, divided

4-(8-Oz) package cream cheese

1-cup sugar

4 eggs

1/4-teaspoon peppermint extract

1-(14 Oz) package Semi-Sweet Chocolate

1/4-cup White chocolate

DIRECTIONS: (PREHEAT OVEN TO 325 F)

1.   Using a food processor, process 18 cookies until finely ground.

2.   Add butter, mix well.

3.   Press into a 9-inch springform pan.

4.   Bake 10 minutes.

5.   Crush 30 mints, then top remaining cookies.

6.   Beat cream cheese, sugar, & extract in a bowl with mixer, until well blended.

7.   Add eggs1-at a time, mixing at low speed until well blended.

8.   Stir in crushed mints & chopped cookies.

9.   Pour over crust.

10  Bake 55 minutes, or until center is almost set.

11  Run a knife around rim of pan to loosen cake, cool before removing rim.

12  Crush remaining mints, then chop remaining cookies.

13  Cover baking sheet with parchment.

14  Melt chocolate separately as directed on packages.

15  Spread semi-sweet chocolate into a thin layer on prepared baking sheet.

16  Top with tablespoonfuls of white chocolate.

17  Swirl gently with spoon.

18  Top with crushed mints & chopped cookies.

19  Refrigerate until firm.

20  Break chocolate bark into small pieces.

21  Sprinkle over cheesecake before serving.

ENJOY DAN:                                      ARMY, STRENGTH BEAT CANCER!!!