Recipe Category: Dessert

1. Prepare the pan and oven:  Line the base of a 7-inch round springform pan or push-pan with parchment paper, and lightly grease the sides of the pan with butter or nonstick cooking spray. Line a 9-inch square baking dish with aluminum foil. 

Put a kettle of water on to boil and preheat the oven to 325ºF.

2. Make the crust: In a food processor, process the chocolate cookies to fine crumbs. Add the brown sugar and melted butter. Using 1-second pulses, process until the mixture resembles damp sand.

Transfer the crumb mixture to the prepared pan and press firmly into an even layer on the bottom and about ½ inch up the sides of the pan. Place the pan in the freezer to allow the crust to firm up a bit while you make the filling. Wipe out the food processor.

4. Blend the chocolate cream cheese filling: In the food processor, combine the cream cheese, melted chocolate chips, cream, sugar, flour and peppermint extract. Process in about five 1-second pulses, just until smooth, stopping to scrape down the sides of the bowl as needed. One at a time, add the eggs and egg yolk, processing for two 1-second pulses after each addition. Do not overprocess the filling, or the batter may overflow the pan and you will end up with an overly fluffy cheesecake. Using a rubber spatula, gently stir in any large streaks of egg yolk, but it’s fine if a few small streaks remain.

5. Assemble and bake the cheesecake: Pour the filling into the prepared crust. Tap the pan firmly against the countertop a few times to remove any air bubbles in the filling. Place the pan inside the foil-lined baking dish, and bring the foil up around the sides of the springform pan, taking care not to rip the foil.

Pour boiling water into the baking dish until it is about halfway (an inch or so) up the side of the cheesecake pan. Carefully transfer the baking dish to the oven and bake the cheesecake for 45–55 minutes—it should be set along the edges, but it will still have a little jiggle in the center when it is done. If you like, you can check the internal temperature—it will reach 150ºF when the cheesecake is done. Carefully lift the cheesecake pan out of the baking dish and transfer it to a cooling rack.

6. Make the ganache topping: While the cheesecake is still warm, make the ganache.

In a small saucepan, combine the chocolate chips, heavy cream, peppermint extract and salt. Set the pan over low heat and warm the mixture, stirring constantly, for a few minutes, just until the ganache is smooth and shiny. Remove from the heat and set aside.

Pour the ganache on top of the cheesecake.

7. Cool and refrigerate before removing from pan and serving:  Let the cheesecake cool on the rack for 2 hours, then cover and refrigerate for at least 12 hours or up to 24 hours.

Unclasp the collar on the pan and lift it off, then use the parchment border to tug the cheesecake off the base of the pan and onto a plate.

8: Top with minted whipped cream. Sprinkle the crushed candy on top.

9. Cut into wedges and serve.

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