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Chocolate Mint Cheesecake

SUBMITTED BY: Bonny

"This cheesecake is made with bittersweet chocolate. Beautiful garnished with fresh mint leaves."

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Original recipe yield 1 - 9 inch cheesecake

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Servings
USMETRIC

Grind the chocolate wafers and 3 ounces of chocolate in a food processor; the crumbs should be small. Mix in 3 tablespoons of sugar. Melt 7 tablespoons of butter or margarine, and add it to the chocolate crumbs. Press into the bottom of a 9 inch springform pan.
Melt 12 ounces of chocolate, and cool slightly. Blend in cream cheese, 1 3/4 cups sugar, eggs, 1/2 cup cream, cocoa, vanilla, and peppermint extract. Pour this in crust. Bake for one hour at 350 degrees F (175 degrees C). Cool overnight.
In a small bowl, mix together the sour cream and 1/4 cup sugar. Pour on top of cooled cheesecake. Bake for 20 minutes at 350 degrees F ( 175 degrees C). Chill for 6 to 8 hours.
To decorate the cheesecake make a chocolate icing. In a small saucepan, simmer 1/2 cup cream and 1 tablespoon butter. Add to this 6 ounces of chocolate, and stir until melted. Remove from heat. Freeze until the mixture is piping consistency (stir occasionally). Using a pastry bag, pipe a lattice on the top.

Reviewed on Jan. 27, 2003 by MADDIEGIRL

If you love the combination of mint and chocolate, this cheesecake is AWESOME! It is well... MORE

Reviewed on Jan. 27, 2003 by STARZ7369

wonderful cheesecake. As expected, it was quite rich and had a great subtle mint flavor. I... MORE

Reviewed on Nov. 25, 2005 by zombified

Excellent recipe. I only changed one thing: I used chocolate graham crackers instead of wafer... MORE

Reviewed on Jan. 30, 2008 by PercyPea

This cheesecake tasted fabulous! It did make a lot more than a 9 inch spring form pan can hold... MORE

Reviewed on Apr. 16, 2007 by Allyniki

I made this recipe for my dad's birthday. The cheesecake part was a hit but the sour cream... MORE

Reviewed on Feb. 13, 2007 by Mizpeach

I made this for a ladies Christmas luncheon and got rave reviews! I ran out of time and so I... MORE