MINT CHOCOLATE CHEESECAKE

Mint Chocolate Cheesecake image

I created this mint chocolate cheesecake for our high school's annual fundraiser. We were told that it brought a hefty price and was one of the first desserts to go! If desired, you can stir the cookie pieces into the batter instead of adding them in a layer. Keep the pieces fairly small or they have a tendency to rise to the top. -Sue Gronholz, Beaver Dam, Wisconsin

Provided by Taste of Home

Time 9h15m

Yield 16 servings.

Number Of Ingredients 16

Ingredients

1 cup Oreo cookie crumbs
3 tablespoons sugar
2 tablespoons butter, melted
FILLING:
4 packages (8 ounces each) cream cheese, softened
1 cup sugar
1 cup white baking chips, melted and cooled
6 tablespoons creme de menthe
1/4 cup all-purpose flour
2 tablespoons creme de cacao
1/2 teaspoon peppermint extract
4 large eggs, room temperature, lightly beaten
1 cup coarsely crushed Oreo cookies (about 10 cookies)
GANACHE:
3/4 cup semisweet chocolate chips
6 tablespoons heavy whipping cream

Steps:

Preheat oven to 325°. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Wrap foil securely around pan. In a small bowl, mix cookie crumbs and sugar; stir in butter. Press onto bottom of prepared pan., In a large bowl, beat cream cheese and sugar until smooth. Beat in cooled chips, creme de menthe, flour, creme de cacao and extract. Add eggs; beat on low speed just until blended. Pour half the batter over crust; sprinkle with crushed Oreos. Carefully spoon remaining batter over top. Place springform pan in a larger baking pan; add 1 in. hot water to larger pan., Bake until center is just set and top appears dull, 75-80 minutes. Remove springform pan from water bath. Cool cheesecake on a wire rack 10 minutes. Loosen sides from pan with a knife; remove foil. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled. , Remove rim from pan. Place chocolate chips in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; stir with a whisk until smooth. Spread over cheesecake.

Nutrition Facts : Calories 518 calories, Fat 33g fat (18g saturated fat), Cholesterol 116mg cholesterol, Sodium 296mg sodium, Carbohydrate 46g carbohydrate (38g sugars, Fiber 1g fiber), Protein 7g protein.

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