This festive dessert features a mint Oreo chocolate crust and a creamy, lower-fat cheesecake filling with peppermint bark pieces. 

Makes: 12 servings

Serving Size: 75g

Prep Time: 30 minutes

Total Time: 90 minutes

Nutrition Facts:  349 calories / 34g carbs / 9g protein / 18.5g fat 

Ingredients:

• 24 cookies (348g) “Oreo” mint cookies
• 1 tablespoon (14g) butter (melted)
• 2, 8-ounce packages (452g)” ⅓ less fat” cream cheese (room temperature)
• 2 cups (454g) plain nonfat Greek yogurt (room temperature)
• ½ cup (100g) granulated sugar
• 3 large (150g) eggs (room temperature)
• 1 teaspoon vanilla extra
• ½ teaspoon peppermint extract
• ¼ teaspoon salt
• 2-ounces (56g) chocolate peppermint bark (chopped into pieces)

Instructions:

1. Preheat the oven to 325 degrees F. 
2. Using a food processor, pulse Oreos until they resemble fine breadcrumbs. Add melted butter and mix well. Spread into the bottom and sides of a springform pan, pressing down until compact. 
3. In a mixing bowl, beat cream cheese, yogurt, and sugar until smooth.
4. Add eggs one at a time. Then add vanilla and peppermint extracts, salt,  and mix well. Do not over beat.
5. Sprinkle in peppermint bark pieces and combine until just incorporated. 
6. Pour cheesecake mixture into the prepared 9-inch springform pan and bake for 45-60 minutes until edges are set and the center wobbles just slightly.
7. Let cool completely before slicing and serving. 
8. Garnish with extra pieces of peppermint bark pieces.