Mint Chocolate Cheesecake

Shopping list

• 1.5 cups chocolate cookie crumbs — such as Oreos

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• 0.25 cups unsalted butter — melted

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• 24 oz cream cheese — softened

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• 1 cups granulated sugar

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• 0.25 cups brown sugar — packed

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• 0.25 cups cocoa powder

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• 4 pieces large eggs

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• 0.5 cups sour cream

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• 1 teaspoon vanilla extract

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• 0.5 teaspoon peppermint extract

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• 1 cups semi-sweet chocolate chips — melted and slightly cooled

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• 1 cups heavy cream

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• 8 oz semi-sweet chocolate — chopped

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• 0.5 teaspoon peppermint extract — for ganache

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• whipped cream — for garnish

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• fresh mint leaves — for garnish

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• chocolate shavings — for garnish

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Step by step

1. 1

   Preheat oven to 325°F (160°C). Grease a 9-inch springform pan and wrap the outside with aluminum foil to prevent leaks.

2. 2

   Prepare the crust: In a medium bowl, combine the chocolate cookie crumbs and melted butter. Press the mixture firmly into the bottom of the prepared pan. Set aside.

3. 3

   Make the cheesecake filling: In a large bowl, beat the softened cream cheese until smooth. Add the granulated sugar, brown sugar, and cocoa powder, and beat until well combined. Add the eggs one at a time, beating well after each addition. Mix in the sour cream, vanilla extract, and peppermint extract. Fold in the melted chocolate until fully incorporated.

4. 4

   Bake the cheesecake: Pour the cheesecake filling over the crust in the springform pan. Place the springform pan in a larger roasting pan and fill the roasting pan with hot water halfway up the sides of the springform pan. Bake for 70- 80 minutes, or until the center is set and the top is slightly puffed.

5. 5

   Cool and chill: Remove cheesecake from water bath and allow it to cool to room temperature. Refrigerate for at least 4 hours or overnight.

6. 6

   Prepare ganache topping: In a small saucepan, heat heavy cream over medium heat until it begins to simmer. Remove from heat, add chopped chocolate, peppermint extract. Let sit for 2 mins, then stir until smooth and glossy. Allow ganache to cool slightly.

7. 7

   Assemble cheesecake: Pour ganache over chilled cheesecake, spreading it evenly. Refrigerate 30 mins to set ganache.

8. 8

   Garnish and serve: Before serving, garnish with whipped cream, fresh mint leaves, chocolate shavings. Enjoy.