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Pepperminty Double Choc Cheesecake

Ingredients

  • 27 chocolate wafer cookies
  • 10 green striped mint candies crush finely
  • 4 tbsp butter melted
  • 4 packages cream cheese 32 oz, room temperature
  • 3/4 cup sugar
  • 1/2 cup sour cream
  • 2 tbsp flour
  • 2 tsp vanilla extract
  • 1/2 cup heavy cream 35 %
  • 4 large eggs
  • 1 box white chocolate melted
  • 1 box dark chocolate melted in 1 cup of heavy cream (35 %)

Instructions

  • Heat oven to 325 F.
  • Place a pan filled 2" water on the very lowest rack
  • Mix cookies and crushed candies in your food processor, very well. Pour mixture crush onto springform pan and mix with melted butter, press evenly. Bake 5 minute, cool
  • Beat next cream cheese, sugar, sour cream, flour, vanilla extract and 1/2 cup of heavy cream, for 1 minutes.
  • Add in eggs, beat for another 2 minutes
  • Take about 1 cup of cream cheese batter and mix with melted white chocolate, stir very well
  • Pour back in the mixture into cream cheese batter, beat for 1 minute
  • Pour into crust, bake for 1 hour
  • Turn off oven, let cake sit in oven with door slightly ajar for another 1 hour
  • Remove cake from pan, place on rack set in jelly roll pan.
  • Bring 1 cup of heavy cream to a boil, remove from heat. Add dark chocolate, stir quickly to melt
  • Pour glaze onto and coat cheesecake evenly
  • Chill overnight