Chocolate-Mint Cheesecake

  • 22 chocolate-mint sandwich cookies, finely crushed (about 1-1/2 cups)
  • 1/4 cup butter, melted
  • 3 pkg. (8 oz. each) cream cheese, softened
  • 2/3 cup sugar
  • 1/2 cup sour cream
  • 3 eggs
  • 4 oz. dark chocolate chips
  • 2 T. heavy cream
  • 2 T. coffee, at room temperature
  • 1/4 cup mint candy bits (such as Andes Candies)
  • 8 chocolate-mint sandwich cookies, for decoration
  • 7 peppermint patties, for decoration

Preheat the oven to 350°F.

Mix the cookie crumbs and butter together; press the mixture onto the bottom of a 10-inch springform pan. If needed, place a collar of aluminum foil around the bottom of the pan to keep any leaking to a minimum.

Beat the cream cheese and sugar in a large bowl with a mixer until well-blended. Add the sour cream and mix well. Add the eggs, 1 at a time, beating on low speed after each just until blended. Pour the cream cheese mixture over the crust.

Bake the cake for 50-60 minutes or until the center is almost set. Run a knife around rim of pan to loosen the cake. Cool it completely before adding the ganache and decorating.

To make the ganache, combine the chocolate chips, heavy cream, and coffee in a glass measuring cup and microwave on HIGH for 1 minute. Carefully stir the mixture and return to the microwave, stirring after every 30 seconds in the microwave, until the mixture is smooth and pourable. Pour the ganache evenly over the top of the completely cooled cheesecake, spreading with a spatula if needed.

Sprinkle the mint candy bits evenly over the ganache and finish decorating the top of the cake with the sandwich cookies and peppermint patties. If desired, the peppermint patties can be cut in half and sunk into the ganache for decorating purposes. Refrigerate the cheesecake for at least 2 hours before serving. Store any leftovers in the refrigerator.

  • Yields: 8 servings
  • Preparation Time: 90 minutes, plus chilling time
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