Rich and Creamy Mint Chocolate Cheesecake 🍫🌿

Ingredients:

For the crust:

1 1/2 cups chocolate cookie crumbs (such as Oreos)

1/4 cup unsalted butter, melted

For the cheesecake filling:

24 oz cream cheese, softened

1 cup granulated sugar

1/4 cup brown sugar, packed

1/4 cup cocoa powder

4 large eggs

1/2 cup sour cream

1 teaspoon vanilla extract

1/2 teaspoon peppermint extract

1 cup semi-sweet chocolate chips, melted and slightly

cooled

For the ganache topping:

1 cup heavy cream

8 oz semi-sweet chocolate, chopped

1/2 teaspoon peppermint extract

For garnish:

Whipped cream

Fresh mint leaves

Chocolate shavings

Directions:

Preheat oven to 325°F (160°C). Grease a 9-inch

springform pan and wrap the outside with aluminum foil

to prevent leaks.

Prepare the crust: In a medium bowl, combine the

chocolate cookie crumbs and melted butter. Press the

mixture firmly into the bottom of the prepared pan. Set

aside.

Make the cheesecake filling: In a large bowl, beat the

softened cream cheese until smooth. Add the granulated

sugar, brown sugar, and cocoa powder, and beat until

well combined. Add the eggs one at a time, beating well

after each addition. Mix in the sour cream, vanilla extract,

and peppermint extract. Fold in the melted chocolate

until fully incorporated.

Bake the cheesecake: Pour the cheesecake filling over

the crust in the springform pan. Place the springform pan

in a larger roasting pan and fill the roasting pan with hot

water halfway up the sides of the springform pan. Bake

for 70-80 minutes, or until the center is set and the top is

slightly puffed.

Cool and chill: Remove the cheesecake from the water

bath and allow it to cool to room temperature. Refrigerate

for at least 4 hours or overnight.

Prepare the ganache topping: In a small saucepan, heat

the heavy cream over medium heat until it begins to

simmer. Remove from heat and add the chopped

chocolate and peppermint extract. Let it sit for 2 minutes,

then stir until smooth and glossy.