(I adapted this recipe from my Cooking Club of America magazine, Cooking Pleasures).
CHOCOLATE-MINT CHEESECAKE 
INGREDIENTS
Crust:
1 (9 oz.) box - 2 cups - Chocolate Cookie Crumbs
6 Tbsp. Unsalted Butter, melted
Filling:
6 oz. Semi-Sweet Chocolate, chopped
3 (8 oz.) packages Cream Cheese, softened
1 cup Sugar
4 Eggs, room temperature
1 cup Sour Cream
2 Tsp. Vanilla Extract
1 Tsp. Peppermint Extract
Glaze:
6 oz. Semi-Sweet Chocolate, finely chopped
1/3 cup Whipping Cream
2 Tbsp. Unsalted Butter, cut up
1 Tbsp. Light Corn Syrup
1/2 Tsp. Peppermint Extract
DIRECTIONS
Heat oven to 350°F. In medium bowl, stir together cookie crumbs and melted butter until crumbs are evenly moistened. Press evenly into bottom and 1 inch up sides of pan. Bake 6 to 8 minutes or until set; cool on wire rack.
Place 6 oz. chopped chocolate in medium heatproof bowl; transfer bowl to a saucepan of simmering water (about 1 inch). Stir frequently until chocolate is smooth and melted; remove bowl from saucepan and set aside.
In large bowl, beat cream cheese and sugar with mixer at low speed until smooth. Mix in 2 of the eggs just until combined; repeat with remaining 2 eggs. Scrape down sides of bowl. Blend in sour cream and vanilla.
Reserve 2 cups of batter in another medium bowl; stir in 1 teaspoon peppermint extract and set aside.
Stir melted chocolate into batter in large bowl until completely blended; pour into crust. Bake 35 minutes.
Carefully pour reserved peppermint batter evenly over baked layer. Bake 25 minutes or until edges are puffed and top is dry to the touch.
Center should move slightly when pan is jiggled, but should not ripple as if liquid. Remove and place on wire rack; cool to room temperature, about 2 hours.
Meanwhile, heat 1 inch of water in medium saucepan. Place 6 oz. finely chopped chocolate in another large heat-proof bowl with cream, 2 tablespoons butter and 1 tablespoon corn syrup. Place bowl in saucepan and heat over medium-low heat, stirring until mixture is smooth and glossy. Remove bowl from saucepan. Stir in 1/2 teaspoon peppermint extract. Cool to room
temperature, about 1 hour.
Pour glaze over cooled cheesecake in pan, spreading evenly over top.
Cover and refrigerate at least 6 hours before serving. Cheesecake can be made up to 3 days ahead. Store in refrigerator.
Chef’s Notes: Use organic, non-GMO ingredients whenever possible! Try using chocolate graham crackers or Girl Scout Thin Mint cookies for the crust. I use organic “Bunny Grahams.”
The Chocolate-Mint Cheesecake received RAVE reviews from "Gourmet Again!" studio guests Gavin and Kahle (pictured here about to take another "mint-tacular" bite).
See Kahle and Gavin in the two-part episode on the BlipsWerx Channel!
Also weighing in with dessert kudos: our neighbors Bob and sons Justin and Josh, plus several of Ron's co-workers!
; ) We even saved a 3-inch square for ourselves!
