Chocolate Covered Mint Cheesecake

Here’s a delicious recipe for Chocolate Covered Mint Cheesecake:

Ingredients:

Crust:

• 1 ½ cups chocolate cookie crumbs (like Oreos)
• ¼ cup granulated sugar
• 5 tbsp melted butter

Cheesecake Filling:

• 3 (8 oz) packages cream cheese, softened
• 1 cup granulated sugar
• 3 large eggs
• 1 tsp vanilla extract
• 1 tsp peppermint extract
• ½ cup sour cream
• Green food coloring (optional)

Chocolate Ganache:

• 1 cup heavy cream
• 8 oz semi-sweet chocolate, finely chopped
• 1 tbsp butter

Topping (optional):

• Crushed peppermint candies or mint chocolate pieces

Instructions:

Prepare the Crust:

1. Preheat the oven to 325°F (163°C).
2. In a medium bowl, mix together the chocolate cookie crumbs, sugar, and melted butter until well combined.
3. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then remove from the oven and set aside to cool.

Make the Cheesecake Filling:

1. In a large mixing bowl, beat the cream cheese and sugar until smooth and creamy.
2. Add the eggs one at a time, beating well after each addition.
3. Mix in the vanilla extract, peppermint extract, and sour cream until combined.
4. If desired, add a few drops of green food coloring to achieve the desired minty color.
5. Pour the cheesecake filling over the cooled crust and spread it evenly.

Bake the Cheesecake:

1. Place the springform pan on a baking sheet to catch any drips.
2. Bake the cheesecake for 50-60 minutes, or until the center is set but still slightly jiggly.
3. Turn off the oven and leave the cheesecake inside with the door slightly open for about 1 hour to cool gradually.
4. Remove the cheesecake from the oven and let it cool completely at room temperature.
5. Once cooled, refrigerate the cheesecake for at least 4 hours, or overnight.

Prepare the Chocolate Ganache:

1. In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer.
2. Place the chopped chocolate in a heatproof bowl. Pour the hot cream over the chocolate and let it sit for 5 minutes to melt the chocolate.
3. Add the butter and stir until the mixture is smooth and glossy.

Assemble the Cheesecake:

1. Remove the cheesecake from the springform pan and place it on a serving plate.
2. Pour the chocolate ganache over the top of the cheesecake, allowing it to drip down the sides.
3. If desired, sprinkle crushed peppermint candies or mint chocolate pieces on top for decoration.
4. Let the ganache set for about 10-15 minutes before serving.

Tips:

• Make sure all the ingredients for the cheesecake filling are at room temperature to ensure a smooth texture.
• To prevent cracks, avoid overmixing the batter and make sure to cool the cheesecake gradually.
• For a cleaner cut, wipe the knife with a hot, damp cloth between slices.

Enjoy your Chocolate Covered Mint Cheesecake!