– 3 cups Oreo crumbs fine crumb – 4 tablespoon Unsalted butter melted – 24 oz Cream cheese room temperature – 1 cup White granulated sugar – 3 tablespoon Unsweetened cocoa powder – ½ cup Sour cream or greek yogurt. room temperature – ½ cup Heavy cream room temperature – 1 teaspoon Pure vanilla extract – 8 oz Semi-sweet chocolate bars Lindt 70%. I used two bars. – 4 Large eggs room temperature – 1 ½ cups Andes peppermint chip – 1 cup Semi-sweet chocolate chip – ½ cup Heavy cream – Andes peppermint chips for decoration – Lindt peppermint truffles for decoration
Preheat oven to 325℉. Spray a 9-inch springform pan with nonstick baking spray. Spray again and place a 9-inch parchment circle at the bottom.The food processor makes crisp Oreo crumbs. Mix melted butter and Oreo crumbs in a small bowl.
1
Place crumbs in pan. Hand-press the crumbs halfway up the pan. Compact bottom crust with measuring cup.Bake 12 minutes.Dish up chocolate. Microwave 20-second intervals until melted. Mix chocolate gently between intervals.
2
High-speed mix cream cheese, sugar, and chocolate powder for 2 minutes. Scrape basin with rubber spatula. Beat any residual cream cheese lumps on high until smooth.Stir in sour cream, heavy cream, vanilla, and melted chocolate.
3
Medium-speed mix until combined. Stir eggs slowly until combined.Remove the mixer and stir batter using a rubber spatula. Add peppermint chips. Cheesecake batter in spring form pan.
4
Water bath. Use one of these water bath methods. Both methods need a large roasting pan and boiling water.Bake 70–80 minutes. Bake until edges set and center jiggles.Open the oven door and let it cool for 30 minutes after turning off.
5
Release the springform pan from the water bath and cool on a rack. After cooling, foil the pan and refrigerate for 6 hours or overnight.Chocolate chips in a basin. Heat heavy cream in a small pan on medium-low. Heat heavy cream to steam.
6
Pour hot cream on chocolate chunks. Wait 2 minutes to combine until smooth. If chocolate bits remain, microwave for 15 seconds and blend until smooth.
7
Take the cheesecake out of the springform pan and remove the parchment. Pour chocolate ganache over cheesecake. Add extra peppermint chips and Lindt truffles.
8