Ingredients
- Chocolate cookies crumbs: 1 1/2 cups
- Unsalted butter, melted: 5 tablespoons
- Cream cheese, softened: 32 ounces
- Granulated sugar: 1 1/4 cups
- Eggs: 4 large
- Heavy cream: 1/2 cup
- Mint extract: 1 teaspoon
- Semisweet chocolate chips: 1 cup
Instructions
- Step 1: Preheat oven to 350°F (175°C). Combine chocolate cookie crumbs and melted butter in a bowl. Press mixture firmly into the bottom of a 9-inch springform pan to form the crust. Bake for 10 minutes.
- Step 2: In a large bowl, beat cream cheese and sugar until smooth and creamy. Add eggs one at a time, beating well after each addition.
- Step 3: Stir in heavy cream and mint extract until well combined. Fold in semisweet chocolate chips.
- Step 4: Pour the cheesecake batter over the prepared crust.
- Step 5: Bake for 55-70 minutes, or until the edges are set but the center still has a slight wobble. Turn off the oven and let the cheesecake cool inside the oven with the door slightly ajar for an hour.
- Step 6: Remove from oven and let cool completely. Refrigerate for at least 4 hours, or preferably overnight, before serving.
Notes
- Store leftover cheesecake tightly wrapped in the refrigerator for up to 3 days to maintain its creamy texture.
- This cheesecake is best served cold, so no reheating is necessary!
- Garnish each slice with fresh mint sprigs and a dusting of cocoa powder for an elegant presentation.
- For a smoother cheesecake, ensure your cream cheese is fully softened and beat on medium speed to avoid incorporating too much air.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American