Soft, minty, decadent cheesecake bars. Perfect for Christmas, or anytime.
Set the cream cheese and the eggs on the counter to come to room temperature.
Spray a 9 x 13" baking pan with non-stick spray and set aside.
Using a food processor, or zippy bag and a mallet, crush the Oreos into crumbs.
Place the unsalted butter in a microwave safe bowl and melt the butter.
Pour the Oreo crumbs and the melted butter into a small bowl to combine.
Press the Oreo mixture evenly into the bottom of the prepared pan and freeze for at least 1 hour.
Once crust is frozen, cream cheese is softened, and eggs are at room temperature, you can make the filling.
Preheat the oven to 325° F
In a large mixing bowl beat together the cream cheese and the sugar on medium-high speed for about 3 minutes, until very smooth.
Add the eggs, one at a time, beating after each addition.
Next, mix in the flour, sour cream, and vanilla. Mix well.
Using a wooden spoon, carefully fold in the Andes Baking Chips.
Pour the filling into the frozen crust. Use a silicone spatula to spread the filling evenly to the edges of the pan.
Place pan in oven to bake for 50-55 minutes, until top is light brown and center has a slight jiggle.
Remove from oven and place pan on wire rack to cool for 2 hours.
Cover with plastic wrap and refrigerate at least 6 hours before serving.