Mint Chocolate Cheesecake

• portioner: 16
• aktiv tid: 8 hr
• total tid: 9 hours 15 minutes

Ingredienser

10 Oreo cookies , finely crushed (about 1 cup)

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

10 Oreo cookies , coarsely crushed (about 1 cup)

GANACHE:

3/4 cup semisweet chocolate chips

6 tablespoons heavy whipping cream

Vejledning

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.

Source: <a href="https://www.tasteofhome.com/recipes/mint-chocolate-cheesecake/">tasteofhome.com</a>