Chocolate Peppermint Cheesecake with Candy Cane Topping

By Texaschef11

Ingredients

• For the crust
• 30 peppermint creme-filled chocolate cookies (I used Trader Joe's Candy Cane Joe-Joe's)
• 5 tablespoons unsalted butter, melted
• 1/2 teaspoon fine salt
• For the filling
• 8 ounces bittersweet chocolate, finely chopped
• 8 ounces semisweet chocolate, finely chopped
• 16 ounces cream cheese, softened
• 1 1/3 cups granulated sugar
• 1 cup sour cream
• 4 large eggs, room temperature
• For the glaze
• 8 ounces bittersweet chocolate, chopped
• 4 tablespoons unsalted butter
• 2 teaspoons light corn syrup
• 1/4 cup sour cream, room temperature
• 32 miniature candy canes

Preparation

Step 1

Preheat oven to 350 degrees

To make the crust

In a food processor - add cookies and process until they form crumbs. With the processor running, pour in the melted butter and salt - process just until combined. Scoop the mixture into a 9" x 13" pan lined with foil - evenly press the moist crumbs down to form a crust, covering the bottom completely. Bake until set, about 15 minutes.

To make the filling

Meanwhile, place the chocolate in a heatproof bowl and set over a saucepan of simmering water (don't allow the bowl to touch the water) - stir occasionally until melted and smooth. Remove and set aside.

In a large mixing bowl, beat cream cheese and sugar until smooth. Add sour cream and mix well, scraping down the side of the bowl as needed. Add the eggs, one at a time, and mix just until incorporated. Pour in the melted chocolate and mix until smooth.

Pour the filling evenly over the crust and smooth the top. Bake until filling puffs slightly around the edges, but is still a bit wobbly in the center, about 25 to 30 minutes. Remove and place on a wire rack to begin cooling.

To make the glaze

In a microwave safe bowl, add chocolate, butter and corn syrup. Place in the microwave and heat at 75% power until melted, stirring occasionally, about 2 minutes. Remove and stir the chocolate mixture until smooth - stir in the sour cream. Spread glaze evenly over the warm cheesecake. When the glaze has almost set - you can either crush some of the candy canes and sprinkle them on top or guesstimate where you will cut the cheesecake bars and place a whole cane in the center of each. Let cool completely and then refrigerate at least 8 hours.