Chocolate Mint Cheesecake

This is a decadent versin of an after-dinner mint! The sour cream gives this cheesecake and exceptionally light and creamy texture. Prep time is a guesstimate, and cook time does not include chill time.

Steps

Heat oven to 350f.

Wrap bottom and sides of a 9-inch springform pan with wide heavy duty foil.

In a medium bowl , stir together cookie crumbs and melted butter until crumbs are evenly moistened.

Press evenly into bottom and 1 inch up sides of pan.

Bake 6-8 min or until set.

Cool on wire rack.

Place 6 oz.

Of chocolate in medium bowl over a saucepan of simmering water.

Stir frequently until chocolate is smooth and melted.

Remove bowl from saucepan.

In a large bowl , beat cream cheese and sugar at low speed until smooth.

Beat in flour.

Beat in 2 of the eggs just until combined.

Repeat with remaining 2 eggs.

Scrape down sides of bowl.

Beat in sour cream and vanilla just until blended.

Reserve 2 cups of this batter in another medium bowl.

Stir in 1 teaspoons peppermint extract.

Stir the melted chocolate into the batter in the large bowl until completely blended.

Pour into crust.

Place pan in a large shallow roasting pan or broiler pan.

Fill with enough hot tap water t.

Ingredients

chocolate cookie crumbs, butter, semisweet chocolate, cream cheese, sugar, all-purpose flour, eggs, sour cream, vanilla extract, peppermint extract, whipping cream, light corn syrup