- 42 chocolate sandwich cookies (white centers removed, like Oreos)
- 1/2 cup semi sweet chocolate chips
- 2/3 cup butter (melted)
- 2 pounds cream cheese (at room temperature)
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 teaspoons peppermint extract
- 1 pinch salt
- 3 large eggs
- 1/2 cup heavy cream
- 2 large egg yolks
- 3 tablespoons all-purpose flour
- 2 drops food coloring (green liquid)
- whipped cream
- fresh mint
- chocolate curls
- Heat the oven to 325°F. Coat a 9 x 3 spring form pan with cooking spray. Line the bottom of the pan with parchment, and coat with cooking spray. Wrap outside of pan with foil.
- In food processor, combine cookies and chocolate chips, pulsing until fine crumbs are formed. Add butter and process until crumbs are evenly moistened. Spread half of the crumb mixture over bottom of pan, pressing to form a crust. Spread remaining crumbs around the edges of the pan. With the back of a spoon, gently bring the loose crumbs up the side of the pan, pressing to form a high crust. Freeze for 30 minutes.
- In a clean food processor bowl, combine cream cheese, sugar, vanilla, peppermint and salt. Process until mixture is velvety smooth. Scrape down the side of the work bowl a few times to ensure a smooth mixture. Add eggs, cream, and flour and process until combined and very smooth. Add a few drops of food coloring to get desired green color. Transfer the batter to the crust. Bake covered with foil for 1 hour. Remove foil and bake 15 minutes longer.
- Turn off the oven, have door slightly open, and leave for 1 hour. Remove cheesecake to a cooling rack and cool to room temperature. Chill for at least 6 hours or overnight before serving.
- Pipe whipped cream on cake and rosette border in the center of the cake.Sprinkle chocolate curls on cake and garnish with mint candy.
|Calories540Calories from Fat410|
|% DAILY VALUE|
|Calories from Fat410|
|% DAILY VALUE|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Bryanne B. 15 Jan 2016
I've added an extra tsp of peppermint extract, as the 2 were just too weak to give it that proper grasshopper feeling. Instead of the chocolate curls, I used Andes chips, with a whole Andes mint in the center piped rosette instead of mint leaves. Even fully set, it was pretty nigh impossible to take off the bottom of the springform pan, so I ended up having to make extra whipped cream with mint extract and cocoa powder in two separate smaller batches to top the cheesecake, and decorated accordingly. I was horrified, but the people at the Christmas party didn't seem to mind. It was the most popular dessert there.