Chocolate-Mint Cheesecake by domesticdiva

By DOMESTICDIVA

Chocolate and peppermint combine to create a decadent version of the after-dinner mint.

Ingredients

• Crust:
• 2 cups chocolate cookie 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 extract
• 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-in. springform pan with heavy-duty foil. combine cookie crumbs and melted butter in medium bowl until crumbs are evenly moistened. press evenly onto bottom and 1 inch up the sides of pan.
bake 6-8 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.

Beat cream cheese and sugar in large bowl 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 the bowl. beat in sour cream and vanilla just until blended.

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

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

bake 35 minutes. carefully slide out the oven rack several inches. pour reserved peppermint 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 cake from water bath; remove foil. place 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 degrees)
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 cheesecake in pan, spread evenly over top; refrigerate at least 6 hours before serving. store in refrigerator.