Pepperminty Double Chocolate Cheesecake

Husband’s birthday, yay.

Made him his favorite food, Rendang hahahha This time I served it with Roti Jala (lace crepes), and for dessert, for sure CHEESECAKE 😀

This cheesecake is super duper rich as I used 4 blocks of cream cheese hahaha

27 chocolate wafer cookies

10 green striped mint candies, crush finely

4 tbsp butter, melted

4 packages cream cheese (32 oz), room temperature

3/4 cup sugar

1/2 cup sour cream

2 tbsp flour

2 tsp vanilla extract

1/2 cup heavy cream (35 %)

4 large eggs

1 box white chocolate, melted

1 box dark chocolate, melted in 1 cup of heavy cream (35 %)

Heat oven to 325 F.

Place a pan filled 2″ water on the very lowest rack

Mix cookies and crushed candies in your food processor, very well. Pour mixture crush onto springform pan and mix with melted butter, press evenly. Bake 5 minute, cool

Beat next cream cheese, sugar, sour cream, flour, vanilla extract and 1/2 cup of heavy cream, for 1 minutes.

Add in eggs, beat for another 2 minutes

Take about 1 cup of cream cheese batter and mix with melted white chocolate, stir very well

Pour back in the mixture into cream cheese batter, beat for 1 minute

Pour into crust, bake for 1 hour

Turn off oven, let cake sit in oven with door slightly ajar for another 1 hour

Remove cake from pan, place on rack set in jelly roll pan.

Bring 1 cup of heavy cream to a boil, remove from heat. Add dark chocolate, stir quickly to melt

Pour glaze onto and coat cheesecake evenly

Chill overnight

Print Recipe

Pepperminty Double Choc Cheesecake

Servings: 0

Ingredients

• 27 chocolate wafer cookies
• 10 green striped mint candies crush finely
• 4 tbsp butter melted
• 4 packages cream cheese 32 oz, room temperature
• 3/4 cup sugar
• 1/2 cup sour cream
• 2 tbsp flour
• 2 tsp vanilla extract
• 1/2 cup heavy cream 35 %
• 4 large eggs
• 1 box white chocolate melted
• 1 box dark chocolate melted in 1 cup of heavy cream (35 %)

Instructions

• Heat oven to 325 F.
• Place a pan filled 2″ water on the very lowest rack
• Mix cookies and crushed candies in your food processor, very well. Pour mixture crush onto springform pan and mix with melted butter, press evenly. Bake 5 minute, cool
• Beat next cream cheese, sugar, sour cream, flour, vanilla extract and 1/2 cup of heavy cream, for 1 minutes.
• Add in eggs, beat for another 2 minutes
• Take about 1 cup of cream cheese batter and mix with melted white chocolate, stir very well
• Pour back in the mixture into cream cheese batter, beat for 1 minute
• Pour into crust, bake for 1 hour
• Turn off oven, let cake sit in oven with door slightly ajar for another 1 hour
• Remove cake from pan, place on rack set in jelly roll pan.
• Bring 1 cup of heavy cream to a boil, remove from heat. Add dark chocolate, stir quickly to melt
• Pour glaze onto and coat cheesecake evenly
• Chill overnight