Directions
- Preheat your oven to 325°F (160°C). This step is vital to achieving that tremendous cheesecake texture.
- Grease a 9-inch springform pan using butter and wrap it with aluminum foil. This will help prevent water from seeping in during the water bath process.
- In a medium bowl, combine the chocolate cookie crumbs and melted butter. Mix until the crumbs have absorbed the butter, creating a wet sand consistency.
- Press this mixture firmly into the bottom of the prepared springform pan. Ensure it’s compact to create a sturdy base for our filling.
- In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth. This will take about 2 to 3 minutes.
- Gradually add in the granulated sugar and brown sugar. Beat until fully combined and creamy.
- Next, incorporate the cocoa powder and mix well. This will infuse that rich chocolate flavor throughout the cheesecake.
- Add the eggs, one by one, mixing thoroughly after each addition. This process ensures the eggs blend seamlessly and help create a tremendous, creamy texture.
- Gently fold in the sour cream, vanilla extract, peppermint extract, and melted chocolate. The batter should be well mixed but not overbeaten.
- Pour the cheesecake filling over the prepared crust and spread evenly.
- Prepare a water bath by placing a larger pan filled with hot water in the oven, then set your cheesecake pan inside it. This prevents the cheesecake from cracking as it bakes.
- Bake the cheesecake for 70 to 80 minutes. The center should be set but still slightly jiggly—this indicates a smooth texture post-baking.
- Once done, turn off the oven and leave the cheesecake inside for an additional hour. This gradual cooling helps stabilize it.
- Remove the cheesecake from the oven and let it cool to room temperature. Once cooled, cover and refrigerate for at least 4 hours, or overnight for the best flavor.
- For the ganache, in a saucepan over medium heat, simmer the heavy cream but do not allow it to boil.
- Once the cream is hot, remove from heat and add the chopped chocolate and peppermint extract. Stir until completely smooth and glossy.
- Pour the ganache over the chilled cheesecake, coaxing it into an even layer. Return the cheesecake to the refrigerator for another 30 minutes to set the ganache.
- Finally, just before serving, garnish the cheesecake with whipped cream, fresh mint leaves, and chocolate shavings. This adds an inviting touch that enhances the dessert’s overall presentation.
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