Chocolate-Mint Cheesecake by domesticdiva

By DOMESTICDIVA

Chocolate and peppermint combine to create a decadent version of the after dinner mint. Sour cream imbues this cheesecake with an exceptionally light and creamy texture.

Ingredients

• Crust:
• 2 cups chocolate cookies crumbs
• 6 tbsp. unsalted butter, melted
• Filling:
• 6 oz. semisweet chocolate, chopped
• 3 (8oz) pkg cream cheese, softened
• 1 cup sugar
• 2 tbsp all-purpose flour
• 4 eggs, room temperature
• 1 cup sour cream
• 2 tsp. vanilla estract
• 1 tsp peppermint extract
• Glaze:
• 6 oz. semisweet chocolate, finely chopped
• 1/3 cup whipping cream
• 2 tbsp. unsalted butter, cut up
• 1 tbsp. light corn syrup
• 1/2 tsp. peppermint extract

Details

Servings 12

Preparation

Step 1

Heat oven to 350 degrees. wrap bottom and sides of 9-inch springform pan
with wide heavy duty foil. In medium bowl stir together cookie crumbs and melted butter until crumbs are evenly moistened. press evenly into bottom and 1 inch up the sides of pan.
bake 6 to 8 minutes or until set; cool on wire rack.

Place 6 oz. chopped chocolate in medium heatproof bowl; place over saucepan of barely simmering water (do not let bowl touch water) Stir frequently until chocolate is smooth and melted; remove bowl from saucepan.

In large bowl, beat cream cheese and sugar at low speed until smooth.
Beat in flour. Beat in 2 of the eggs just until combined; repeat with remaining 2 eggs. scrape down the sides
of bowl. Beat in sour cream and vanilla just until blended,

reserve 2 cups batter in another medium bowl; stir in 1 tsp. peppermint extract.

stir melted chocolate into batter in large bowl until completely blended; pour into crust. place pan inside shallow roasing pan. fill with enough hot tap water to come halfway up the sides of pan.

bake 35 minutes. carefully slide out oven rack several inches. pour reserved pepppermint batter evenly over cheesecake. bake 25 minutes or until edges are puffed and top is dry to the touch. center should move slightly when pan is tapped but should not ripple as if liquid. Remove from water bath; remove foil; cool on wire rack; cool to room temperature, about 2 hours.

Meanwhile, place 6 oz. finely chopped chocolate in another large bowl. place cream, 2 tbsp. butter and corn syrup in heavy medium saucepan; heat over medium heat 2 to 3 minutes or until hot (temperature will be about 190) remove saucepan from heat as soon as first bubble appears; pour over chocolate. Let stand 1 minute to soften; stir until mixture is smooth and chocolate is melted. stir in 1/2 tsp peppermint extract. cool to room temperature, about 1 hour.
Pour glaze over cooled cheesecak in pan, spreading evenly over the top; refrigerate at least six hours before serving.
store in refrigerator.