Lightly grease the bottom and sides of a 9-inch springform pan with non-stick spray. Mix together the Oreo baking crumbs and melted butter and press into the bottom of the pan to form a crust. Refrigerate while making the filling.
Place the softened cream cheese, powdered sugar, vanilla, peppermint extract, and sifted cocoa powder in a large mixing bowl and beat with an electric handheld mixer, starting on low and increasing to highspeed, until smooth. Add the whipping cream and continue mixing, starting on low speed and increasing to high until the mixture is fluffy and whipped. Fold in the chopped chocolate mints.
Spread the filling over the prepared crust, smoothing out the top with a spatula. Cover and refrigerate while making the ganache topping.
To make the Ganache Topping:
Place the finely chopped chocolate mints in a heat-safe bowl. Heat the whipping cream in the microwave or on the stove until scalding. Pour over the chocolate and let sit for 1 minute to allow the chocolate to melt before whisking until fully combined and smooth.
Let the ganache cool to room temperature before pouring on top of the cheesecake (in the springform pan). Spread around into an even layer and then cover and refrigerate the finished cheesecake for at least 4 hours before serving.
Serve the chilled cheesecake with whipped cream, if desired. Enjoy!
Store the finished cheesecake covered in the refrigerator for up to 4 days.
Mint Chocolate Cheesecake https://www.kneadsomesweets.com/mint-chocolate-cheesecake/ December 10, 2020