Mint Chocolate Layer Dessert

Crust

1. Grease a 9×13 glass pan with nonstick baking spray.
2. Add the Oreos to a food processor and pulse until the cookies are all crumbs.
3. Add the butter in and pulse until the crumbs are all coated with butter.
4. Press the cookie crumbs firmly and evenly into the bottom of the prepared pan.
5. Place in the pan in the fridge to let the crust firm up while working on the next layer.

Cheesecake Layer

1. Add the cream cheese to a large mixing bowl. Beat with a hand mixer on medium until smooth.
2. Add in the granulated sugar, mint extract, and vanilla extract. Beat until the sugar is incorporated.
3. Add in the green gel food coloring and 1/2 cup of the heavy cream. Beat until the heavy cream is incorporated.
4. Add the remaining heavy cream to the cheesecake batter and beat until stiff peaks form.
5. Spread the cheesecake batter on top of the chilled crust and spread out evenly.
6. Place back in the refrigerator.

Pudding

1. In a mixing bowl, add in the chocolate pudding mix and milk. Using a hand mixer, beat on medium until incorporated and thickened. Let the pudding sit about 5 minutes before spreading on top of the cheesecake layer.
2. Spread the pudding evenly over top of the cheesecake. Be sure to go all the way to the edges.
3. Remove the lid from the hot fudge topping and microwave for 45 seconds.
4. Scoop all of the fudge topping into a sandwich bag. Cut a small hole out of the corner of the sandwich bag.
5. Drizzle the hot fudge topping all over the top of the pudding. I started from the corner and drizzled back and forth until everything was covered.

Whipped Cream

1. Add the heavy cream to a large mixing bowl. Beat until soft peaks form with a hand mixer on medium speed.
2. Add in the powdered sugar, mint extract, and green food coloring. Continue to beat on medium until stiff peaks form.
3. Spread the whipped cream on top of the hot fudge topping and pudding.
4. Place back in the fridge to chill.

Ganache

1. Add the semi-sweet chocolate chips and heavy cream to a microwave-safe bowl. Microwave in 30-second intervals and stir after each interval until the chocolate chips are completely melted and the ganache is smooth.
2. Let cool for 10 minutes and then place in a sandwich bag.
3. Cut a small hole in one of the corners and drizzle it back and forth on top of the whipped cream.
4. Place the dessert back in the refrigerator to firm up for at least 4 hours.
5. Slice and serve.
6. Cover with plastic wrap and store in the refrigerator.