Mint Chocolate Cheesecake


·         1 cup Oreo cookie crumbs
·         3 tablespoons sugar
·         2 tablespoons butter, melted
·         FILLING:
·         4 packages (8 ounces each) cream cheese, softened
·         1 cup sugar
·         1 cup white baking chips, melted and cooled
·         6 tablespoons creme de menthe
·         1/4 cup all-purpose flour
·         2 tablespoons creme de cacao
·         1/2 teaspoon peppermint extract
·         4 large eggs, lightly beaten
·         1 cup coarsely crushed Oreo cookies (about 10 cookies)
·         GANACHE:
·         3/4 cup semisweet chocolate chips
·         6 tablespoons heavy whipping cream



























·         Preheat oven to 325°. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Wrap foil securely around pan. In a small bowl, mix cookie crumbs and sugar; stir in butter. Press onto bottom of prepared pan.
·         In a large bowl, beat cream cheese and sugar until smooth. Beat in cooled chips, creme de menthe, flour, creme de cacao and extract. Add eggs; beat on low speed just until blended. Pour half the batter over crust; sprinkle with crushed Oreos. Carefully spoon/pour remaining batter over top. Place springform pan in a larger baking pan; add 1 in. of hot water to larger pan.
·         Bake until center is just set and top appears dull, 75-80 minutes. Remove springform pan from water bath. Cool cheesecake on a wire rack 10 minutes. Loosen sides from pan with a knife; remove foil. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled.
·         Remove rim from pan. Place chocolate chips in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; stir with a whisk until smooth. Spread over cheesecake.
Nutrition Facts
1 slice: 518 calories, 33g fat (18g saturated fat), 116mg cholesterol, 296mg sodium, 46g carbohydrate (38g sugars, 1g fiber), 7g protein.

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