HomeRecipe Articles Links Forum Sign In Register Categories Search for Recipes Ethnic Main Dishes Soups & Stuff Baked Goods Fruits, grains & veggies On the Side Sweets & Desserts Snacks & Appetizers Holiday Foods Special Diets Miscellaneous Pizza Famous Recipes Free Newsletter Get the Chef's top picks right in your inbox! Your Email Subscribe Unsubscribe Ask The Chef Can't find the recipe your looking for? Have a cooking or food preperation question? No problem. Ask The Chef! Latest Recipes Top Recipes Our Friends Home -> Baked Goods -> Cakes and Tortes Chocolate-Mint Cheesecake Recipe Rating: N/A Printer Friendly Recipe submitted by chefdude7263 Ingredients   (view qty in metric system instead) Crust: 9 ounce box chocolate wafer cookies, crushed 3 ounces chopped semisweet or bittersweet chocolate 3 tbsp. sugar 7 tbsp. melted butter Filling: 12 ounces chopped semisweet or bittersweet chocolate 2 pounds cream cheese, softened 1 3/4 cups sugar 4 large eggs 1/4 cup heavy or whipping cream 1/2 cup cocoa powder, sifted 1 tbsp. vanilla extract 1 tsp. peppermint extract Topping: 1 1/2 cups sour cream 1/4 cup sugar Directions For Crust: Combine cookies, chocolate and sugar in a food processor and finely grind. Add melted butter and process until evenly moistened. Wrap the outside of a 9 inch springform pan tightly with foil. Press the crust mixture evenly into bottom and halfway up sides of prepared pan. Refrigerate crust while preparing filling. For Filling: Preheat oven to 350 degrees. Melt chocolate in the top of a double boiler over simmering water. Stir until smooth. Cool to lukewarm. Beat together cream cheese and sugar in a large bowl until smooth. Add eggs one at a time, beating after each addition. Add melted chocolate, cream, cocoa, vanilla and peppermint extracts. Beat until smooth. Pour over crust. Place springform in a large roasting pan and fill with enough hot water to come a third of the way up sides of springform. Bake about 60 minutes until center is set. Remove springform from water bath. Discard foil and refrigerate 1 hour. For Topping: Preheat oven to 400 degrees. Stir together sour cream and sugar in a small bowl until blended. Spread evenly over top of cheesecake and bake 5 minutes. Refrigerate at least 8 hours or overnight. Remove pan sides and slice. Serves 12. Related Recipes •   Valentine's Raspberry Chocolate Cheesecake •   Individual Hot Chocolate Cakes •   Girl Scout Mint Cookies •   Mint Julep •   Mint Cheesecake Squares •   Sallie's Simple Chocolate Peanut Butter Cake •   Individual Warm Banana Cakes •   Cranberry-Mint Tea •   Old Fashioned Crab Cakes •   Chocolate Mint Christmas Cookies •   Easy Chocolate Cheesecake •   White Chocolate Cheesecake Tart •   Old Fashioned Chocolate Cake •   Homemade Herbal Tea •   Potato-Onion Cakes •   Olive Garden Chocolate Chip Cookie Dough Cheesecake •   Silver Dollar Crab Cakes •   Creamy Chocolate Vanilla Swirl Cheesecake •   Chocolate Mint Brownie Sundaes •   Halloween Party Chocolate Pumpkin Swirl Cheesecake Squares View/Post Comments (0) Add To MyRecipeBox Send to a Friend

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