This bar cookie pairs a crunchy oreo cookie crust with a creamy mint-flavored cheesecake filling to create a sumptious dessert



2        Tablespoons Splenda sweetener, (granulated)
1 1/2 cups Oreo crumbs
1/3    cup medicated butter, (melted)

12      ounces reduced fat cream cheese
1/3     cup Splenda sweetener, (Granulated)
2         large eggs
2         teaspoons vanilla extract
1/4      teaspoon mint extract
2         drops green food color

12       ounces semisweet chocolate chunks

2         teaspoons infused oil (tincture)


Preheat oven to 350°F (175°C).

Spray one eight-inch square pan with baking spray. Set aside

Mix Medicated butter, oreo crumbs, and the 2-T splenda together in a mixing bowl. Mix well. Press eavenly and firmly into prepared pan. 

Bake 8 minutes or until firm.

Mix cream cheese and Splenda Granulated Sweetener together until smooth. Add eggs, one at a time, mixing well after each addition. Add vanilla, mint extract and green food coloring; mix well.

Pour over prepared crust.

Bake in preheated oven for 30 minutes, or until firm. 

Melt chocolate in double boiler when melted, add medicated oil, mix until uniforn and smooth looking,

and drizzle over the top.

Refrigerate cheesecake bars 2 hours or until chilled and firm.



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