Chocolate Mint Cheesecake

Total Time: 2 hrs Preparation Time: 30 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 12
• 1 (9 ounce) box chocolate cookie crumbs
• 6 tablespoons butter, melted
• 6 ounces semisweet chocolate, chopped
• 3 (8 ounce) packages cream cheese, softened
• 1 cup sugar
• 2 tablespoons all-purpose flour
• 4 eggs, room temperature
• 1 cup sour cream
• 2 teaspoons vanilla extract
• 1 teaspoon peppermint extract
• 6 ounces semisweet chocolate, finely chopped
• 1/3 cup whipping cream
• 2 tablespoons butter, cut up
• 1 tablespoon light corn syrup
• 1/2 teaspoon peppermint extract

Recipe

• 1 heat oven to 350ºf. wrap bottom and sides of a 9-inch springform pan with wide heavy duty foil.
• 2 in a medium bowl, stir together cookie crumbs and melted butter until crumbs are evenly moistened. press evenly into bottom and 1 inch up sides of pan. bake 6-8 min or until set; cool on wire rack.
• 3 place 6 oz. of chocolate in medium bowl over a saucepan of simmering water. stir frequently until chocolate is smooth and melted; remove bowl from saucepan.
• 4 in a large bowl, beat cream cheese and sugar at low speed until smooth.
• 5 beat in flour. beat in 2 of the eggs just until combined; repeat with remaining 2 eggs. scrape down sides of bowl.
• 6 beat in sour cream and vanilla just until blended.
• 7 reserve 2 cups of this batter in another medium bowl; stir in 1 teaspoons peppermint extract.
• 8 stir the melted chocolate into the batter in the large bowl until completely blended; pour into crust.
• 9 place pan in a large shallow roasting pan or broiler pan. fill with enough hot tap water to come halfway up sides of the springform pan.
• 10 bake 35 minute. carefully slide out oven rack several inches and pour the reserved peppermint batter evenly over cheesecake.
• 11 bake 25 min or until edges are puffed and top is dry to the touch. center should move slightly when pan is tapped but should not ripple as if liquid.
• 12 remove cake from water bath; remove foil. place on a wire rack; cool to room temperature, about 2 hours.
• 13 meanwhile, place 6 oz. finely chopped chocolate in another large bowl. place cream, 2 tbs. butter and corn syrup in heavy medium saucepan; heat over medium heat 2-3 min or until hot but not boiling. remove saucepan from heat as soon as first bubble appears.
• 14 pour over chocolate and let stand for 1 min to soften. stir until mixture is smooth and chocolate is melted.
• 15 stir in 1/2 teaspoons peppermint extract. cool to room temperature, about 1 hour.
• 16 pour glaze over cooled cheesecake in pan, spreading evenly over top; refrigerate at least 6 hours before serving.
• 17 store in refrigerator. cheesecake can be made up to 3 days ahead; stor in refrigerator.