Ingredients:
For the Crust:
2 cups chocolate cookie crumbs (Oreos or chocolate graham crackers, crushed)
¼ cup unsalted butter, melted
For the Cheesecake Filling:
3 (8 oz) packages cream cheese, softened
1 cup granulated sugar
3 large eggs
1 cup sour cream
1 teaspoon vanilla extract
1 teaspoon peppermint extract
½ teaspoon green food coloring (optional, for minty color)
1 cup mini chocolate chips or chopped dark chocolate
For the Chocolate Ganache Topping:
1 cup heavy cream
8 oz semisweet chocolate (chopped or chocolate chips)
For Garnish (Optional):
Whipped cream
Chocolate shavings
Fresh mint leaves
Instructions:
1. Prepare the Crust:
Preheat oven to 325°F (163°C). Grease a 9-inch springform pan.
Mix chocolate cookie crumbs with melted butter until combined.
Press the mixture firmly into the bottom of the springform pan.
Bake for 10 minutes, then set aside to cool.
2. Make the Cheesecake Filling:
In a large bowl, beat cream cheese and sugar until smooth.
Add eggs one at a time, mixing after each addition.
Mix in sour cream, vanilla, peppermint extract, and food coloring until well combined.
Gently fold in mini chocolate chips.
Pour the filling over the crust and smooth the top.
3. Bake the Cheesecake:
Wrap the bottom of the pan with foil and place it in a larger baking dish. Fill the dish with about 1 inch of hot water (this helps prevent cracks).
Bake for 55-65 minutes, until the edges are set but the center is slightly jiggly.
Turn off the oven, crack the door slightly, and let the cheesecake cool for 1 hour inside.
Remove from the oven, cool to room temperature, then chill in the fridge for at least 4 hours (overnight is best).
4. Make the Chocolate Ganache:
Heat heavy cream in a saucepan until steaming (don’t let it boil).
Pour over the chopped chocolate and let sit for 1 minute.
Stir until smooth and glossy. Let cool slightly, then pour over the chilled cheesecake.
5. Garnish & Serve:
Decorate with whipped cream, chocolate shavings, or mint leaves.
Slice and serve chilled for the best texture.
