Ingredients
Scale
- Chocolate sandwich cookies (crushed) 1 1/2 cups
- Unsalted butter (melted) 6 tablespoons
- Cream cheese (softened) 32 ounces
- Granulated sugar 1 1/4 cups
- Eggs 4 large
- Mint extract 1 teaspoon
- Semisweet chocolate chips (melted) 1 cup
- Heavy cream 1/2 cup
Instructions
- Step 1: Preheat oven to 350°F (175°C). In a bowl, combine crushed chocolate cookies and melted butter. Press the mixture into the bottom of a 9-inch springform pan to create the crust.
- Step 2: Bake the crust for 10 minutes. Remove from oven and let cool slightly.
- Step 3: In a large bowl, beat softened cream cheese and granulated sugar until smooth and creamy. Beat in the eggs one at a time, then stir in the mint extract. Gently fold in the melted semisweet chocolate chips and heavy cream.
- Step 4: Pour the cheesecake batter over the prepared crust.
- Step 5: Bake for 55-65 minutes, or until the center is just slightly jiggly. Turn off the oven and let the cheesecake cool inside for an hour with the door ajar.
- Step 6: Refrigerate the cheesecake for at least 4 hours, or preferably overnight, before serving.
Notes
- Store leftover cheesecake tightly covered in the refrigerator for up to 5 days, but it's best enjoyed within 3.
- Reheating isn't recommended, as it can alter the texture, but letting a slice sit at room temperature for 15 minutes enhances the flavors.
- Garnish each slice with fresh mint sprigs and a drizzle of chocolate syrup for a truly decadent presentation.
- To prevent cracks, try placing a pan of water on the rack below the cheesecake during baking to create a humid environment.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American