A Food Post

-Peppermint Cheesecake-

Crust
1 1/2 cups chocolate cookie crumbs, such as crumbled Oreo cookies (filling removed)
1/3 cup butter, melted (I used a 1/4 cup)

Filling

4 (8 ounce) packages cream cheese
1 1/4 cups granulated sugar
1/2 cup sour cream
2 teaspoons vanilla extract
5 eggs (I used 4 eggs)

4 oz Andes peppermint crunch chips or the candies chopped

 6 oz mini chocolate chips

 Garnish
12 ounces semi sweet chocolate chips
1 cup whipping cream

4 T. butter


1. Preheat oven to 475 degrees.
2. Create a water bath by placing a large pan filled with about 1/2-inch of water into the oven while it preheats.
3. Measure 1 1/2 cups chocolate cookie crumbs into a medium bowl. Mix in 1/3 cup melted butter. Press the crumb into a 9-inch spring form . Use the bottom of a drinking glass to press the crumb mixture flat into the bottom of the pan and about 2/3 the way up the side.
4. Wrap a large piece of foil around the bottom of the pan. Put the crust in your freezer until the filling is done.
5. Use an electric mixer to combine the cream cheese with the sugar, sour cream, and vanilla. Mix for a couple minutes or until the ingredients are smooth and creamy. Be sure to scrape down the sides of the bowl. Whisk the eggs in a medium bowl and then add them to the cream cheese mixture. Blend the mixture just enough to incorporate the eggs.
6. Remove the crust from the freezer.
7.Add the peppermint and chocolate chips to the cream cheese filling by folding and pour  into the crust. 

8. Carefully place the cheesecake into the the oven. Bake for 12 minutes at 475 degrees, then turn the oven down to 350 degrees and bake for 50 to 60 minutes or until the top of the cheesecake turns a light brown or tan color. I usually just put a pan with boiling water on the shelf below my cheesecake in the oven because this sheesecake gets very few cracks and it will be covered with ganache once it's cooled.
9. Remove the cheesecake from the oven to cool. When the cheesecake is cool, use the foil from the bottom to cover the cheesecake and chill it in the refrigerator for at least 4 hours. 

10.Make the ganache by heating the whipping cream to almost boiling then pour over chocolate chips and butter.   Spread on cooled cheesecake and refrigerate until ready to serve.  I usually make this the day before it is to be served.
Delish!

Love,
Cindi