Dutch Chocolate-mint Cheesecake

Total Time: 2 hrs 5 mins Preparation Time: 25 mins Cook Time: 1 hr 40 mins

Ingredients

• Servings: 12
• 1 (9 ounce) box chocolate wafers, cookies,broken
• 3 ounces semisweet chocolate or 3 ounces bittersweet chocolate, coarsely chopped (not unsweetened)
• 3 tablespoons sugar
• 7 tablespoons unsalted butter, melted,hot
• 12 ounces semisweet chocolate or 12 ounces bittersweet chocolate, chopped (not unsweetened)
• 2 lbs cream cheese, room temperature
• 1 3/4 cups sugar
• 4 large eggs
• 1/4 cup whipping cream
• 1/2 cup unsweetened cocoa powder, sifted
• 1 tablespoon vanilla extract
• 1 teaspoon peppermint extract
• 1/2 cup sour cream
• 1/4 cup sugar
• 12 fresh mint leaves

Recipe

• 1 for crust:.
• 2 finely grind cookies, chocolate and sugar in processor.
• 3 add butter; blend until crumbs begin to stick together.
• 4 press crumb mixture firmly bottom and up sides of 9-inch-diameter springform pan with 2 3/4-inch-high sides.
• 5 for filling:.
• 6 position rack in center of oven and preheat to 350°f melt chocolate in top of double boiler over simmering water, stirring until smooth.
• 7 cool to lukewarm.
• 8 using electric mixer, beat cream cheese and sugar in large bowl until blended.
• 9 add eggs 1 at time, beating just until incorporated.
• 10 add melted chocolate, cream, cocoa powder and extracts and beat just until smooth.
• 11 pour filling into crust.
• 12 bake until center is just set, about 1 hour.
• 13 transfer to rack and cool 20 minutes.
• 14 run small sharp knife around top edge of pan to loosen.
• 15 for toppings:.
• 16 combine sour cream and sugar in bowl.
• 17 spoon sour cream topping over cheesecake.
• 18 bake 20 minutes.
• 19 chill cheesecake until cold, at least 6 hours.
• 20 garnish with mint leaves.