Rich and Creamy Mint Chocolate Cheesecake
Ingredients:
1 1/2 cups chocolate cookie crumbs
1/4 cup unsalted butter, melted
24 oz cream cheese, softened
1 cup granulated sugar
4 large eggs
1/2 cup sour cream
1/2 cup heavy cream
1 teaspoon peppermint extract
1/2 teaspoon vanilla extract
1 cup semi-sweet chocolate chips, melted
Green food coloring (optional)
Whipped cream (for garnish)
Chocolate shavings (for garnish)
Directions:
Preheat oven to 325°F (160°C). Grease a 9-inch springform pan.
In a bowl, combine chocolate cookie crumbs and melted butter. Press the mixture into the bottom of the prepared pan to form the crust. Set aside.
In a large mixing bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, mixing well after each addition.
Stir in sour cream, heavy cream, peppermint extract, vanilla extract, and green food coloring (if using). Mix until fully combined.
Pour half of the batter over the prepared crust. Drizzle half of the melted chocolate over the batter. Swirl gently with a knife.
Pour the remaining batter on top, followed by the remaining melted chocolate, and swirl again.
Bake for 55-65 minutes, or until the center is set. Turn off the oven and leave the cheesecake inside for 1 hour with the door slightly open.
Refrigerate the cheesecake for at least 4 hours or overnight before serving. Garnish with whipped cream and chocolate shavings.
Prep Time: 20 minutes | Cook Time: 60 minutes | Total Time: 5 hours (includes chilling)
Kcal: 480 kcal per serving | Servings: 12