My family loves cheesecake! This Chocolate Cheesecake with Mint Oreo Cookie Crust recipe is super yummy. It makes the perfect company is coming dessert. The best part about a cheesecake is that it can be made ahead. You might like to try my White Chocolate and Strawberry Cheesecake recipe. It is a beautiful cheesecake. If you don’t have the time to bake then this frozen Peppermint Cheesecake recipe is amazing! Another time saving cheesecake idea is to make a dip. This Chocolate Chip Cookie dip is a crowd pleaser.
Chocolate Cheesecake with Mint Oreo Cookie Crust
about 20 mint Oreo Cookies, finely crushed (about 1 1/2 cups)
2 Tablespoons butter, melted
4 pkg. (8 oz. each) Cream Cheese, softened (I used two light and two regular)
1 cup sugar
2 Tablespoons flour
2 teapsoons vanilla
8 oz Semi-Sweet Chocolate chips, melted, cooled
1/4 teaspoon Kosher salt
HEAT oven to 350ºF.
Wrap outside of 9-inch-diameter springform pan with 2 3/4-inch-high sides with double thickness of foil. Spray bottom of pan with cooking spray.Mix cookie crumbs and melted butter press into 9 inch springform pan. Press cookies around sides firs, then the bottom of the pan. This helps make sure corner is not too thick. Bake crust 10 minutes.
Beat cream cheese, granulated sugar, flour, salt and vanilla with mixer until blended. Add melted chocolate; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour mixture over crust.
How to bake a cheesecake without cracking
Pour batter into crust. Place springform pan in large baking pan. Add enough hot water to baking pan to come halfway up sides of the springform pan. Bake cheesecake until softly set and slightly puffed around edges, about 1 hour. Turn off oven. Let cake stand in oven 45 minutes. Transfer springform pan to a rack, carefully run knife around edge. Remove foil. Allow cheesecake to cool. Cover, chill cake overnight.
If you like make a glaze on the top of the cheesecake bring 1/2 cup heavy cream (do not use 1/2 and 1/2 or milk) to boil in heavy small saucepan. Remove from heat. Add 1/2 cup chocolate chips and whisk until melted and smooth. Pour glaze over top of cake. Using spatula, smooth glaze evenly over top. Refrigerate until glaze is set, at least 2 hours.