Ingredients
- Chocolate cookie crumbs: 1 1/2 cups
- Unsalted butter, melted: 6 tablespoons
- Cream cheese, softened: 32 ounces
- Granulated sugar: 1 cup
- Heavy cream: 1/2 cup
- Mint extract: 1 teaspoon
- Semi-sweet chocolate chips, melted: 1/2 cup
- Fresh mint leaves, for garnish: as needed
Instructions
- Step 1: Preheat oven to 350°F (175°C). In a bowl, combine chocolate cookie crumbs and melted butter. Press the mixture into the bottom of a 9-inch springform pan to form the crust. Bake for 8-10 minutes, then let cool.
- Step 2: In a large bowl, beat softened cream cheese and sugar until smooth and creamy. Gradually add the heavy cream and mint extract, mixing until well combined. Gently fold in the melted chocolate chips.
- Step 3: Pour the cream cheese mixture over the cooled crust, spreading evenly.
- Step 4: Bake in the preheated oven for 50-60 minutes, or until the center is just slightly jiggly.
- Step 5: Turn off the oven and let the cheesecake cool inside the oven with the door slightly ajar for an hour. This helps prevent cracking.
- Step 6: Transfer the cheesecake to the refrigerator and chill for at least 4 hours, or preferably overnight, before serving. Garnish with fresh mint leaves before slicing and serving.
Notes
- Store leftover cheesecake tightly covered in the refrigerator for up to 5 days to maintain its creamy texture and fresh mint flavor.
- This cheesecake is best served chilled directly from the refrigerator to highlight its refreshing qualities and prevent melting.
- For a richer chocolate experience, swirl a tablespoon of melted dark chocolate into the cream cheese batter before baking.
- The gradual cooling process in the oven is key, so resist the urge to rush it to avoid cracks and ensure a perfectly smooth cheesecake.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American