Ingredients:
For the crust:
1 1/2 cups crushed chocolate chip cookies (such as Oreos)
1/4 cup granulated sugar
6 tablespoons melted butter
For the cheesecake:
16 ounces cream cheese, softened
1/2 cup granulated sugar
4 large eggs, separated
1 teaspoon peppermint extract
1 cup sour cream
1 cup whipped cream
1/4 cup chopped fresh mint leaves
1/4 cup chopped fresh mint leaves
For the chocolate ganache:
– 1 cup semisweet chocolate chips
– 1/2 cup cream
For the chocolate glaze:
1 cup semisweet chocolate chips
Chocolate Covered Mint Cheesecake
METHODS :
- Heat oven to 165° C (325° F).
- Prepare the dough: Combine the crushed cookies, sugar, and melted butter in a bowl and mix well. Press mixture into a 9-inch springform pan.
- Make the cheesecake: Beat the cream cheese until smooth, then add the sugar and beat until well combined. Beat in the eggs, one at a time, followed by the peppermint extract.
- In a separate bowl, combine the sour cream and whipped cream. Add chopped fresh mint leaves and mix.
- Add sour cream mixture to cream cheese mixture and mix well. Add chocolate mint leaves and mix.
- Pour cheesecake batter into bottom of prepared pan.
- Bake cake for 55 to 60 minutes or until edges are set and center is slightly jiggly.
- Allow cheesecake to cool completely in pan.
- Prepare the chocolate ganache: Melt the chocolate chips in a water bath or microwave for 30 seconds at a time, stirring halfway through until a smooth mixture forms. Stir in the cream.
- Pour the chocolate ganache over the cooled cheesecake.
- For the chocolate icing, melt the chocolate chips in a water bath or microwave for 30 second increments, stirring halfway through, until smooth.
- Pour the melted chocolate over the cheesecake, spreading evenly to cover the top and sides.
- Refrigerate cheesecake for at least 4 hours or overnight before serving.