Ingredients
Scale
- 1 ½ cups chocolate cookie crumbs
- ½ cup unsalted butter, melted
- 16 oz cream cheese, softened
- 1 cup sugar
- 1 cup dark chocolate, melted
- 4 large eggs
- 1 tsp vanilla extract
- 1 cup sour cream
- ½ cup powdered sugar (for mint glaze)
- 2–3 tbsp milk (for mint glaze)
- 2 tsp peppermint extract (for mint glaze)
Instructions
- Prepare the crust by combining chocolate cookie crumbs with melted butter and pressing into the bottom of a springform pan.
- In a mixing bowl, beat cream cheese and sugar until smooth. Gradually add melted dark chocolate, then add eggs one at a time, mixing well. Incorporate vanilla extract and sour cream.
- Pour cheesecake batter over prepared crust. Bake at 325°F (160°C) for 55-65 minutes until set. Cool in the oven with door slightly ajar.
- Once cooled, whisk powdered sugar, milk, and peppermint extract to create the mint glaze. Drizzle over the cheesecake for a beautiful presentation.
Notes
- Store leftovers in the refrigerator for up to one week.
- For a gluten-free version, use gluten-free chocolate cookies for the crust.
- This cheesecake can be made a day in advance; add the mint glaze right before serving.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 350 Kcal
- Sugar: 22g
- Sodium: 180mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 95mg