While this recipe originally called for mint flavoring, I absolutely cannot stand anything minty. Thus, I took the mint out and came up with this dessert, which, in my opinion, is really good without any additional flavoring. It's not too sweet and it's not too plain and, if you have extra Oreo cookies laying around, it's the perfect way to use them up before they go soggy.
2 cups milk chocolate chips
6 Tbsp butter
2 cups crushed cream-filled chocolate sandwich cookies (about 20 cookies)
1-1/2 cups chopped walnuts, optional
2 - 8 oz. packages cream cheese, softened
1/2 cup sugar
1/4 cup flour
2 Tbsp. cold brewed coffee
Preheat oven to 350°. In a large microwave-safe bowl, combine chocolate chips and butter. Microwave, uncovered, on high for 1 to 2 minutes or until melted. Stir until smooth. Add the cookie crumbs and walnuts (mixture will be very moist). Set aside 2 cups for topping. Press remaining crumb mixture onto bottom of an ungreased 9-by-13 baking pan. bake for 10-12 minutes at 350° until lightly browned. Meanwhile, in a large bowl, beat the cream cheese and sugar until smooth. Add the eggs, one at a time, beating well after each addition. Gradually add the flour and coffee. Beat until well blended. Spread over crust. Sprinkle with reserved crumb mixture. Bake for 25-27 minutes until set. Cool and cut into bars.