Description
The classic chocolate-mint profile. Super creamy and luscious. Doesn’t feel too heavy and has a nice and natural (not neon green) hue. Use Thin Mint® Girl Scout cookies for garnish if desired.
Ingredients
- 1 (15.25 ounce) package mint-flavored, cream-filled chocolate sandwich cookies (such as Mint Creme Oreo®)
- 5 tablespoons unsalted butter, melted
- ¾ teaspoon kosher salt, divided
- 3 (8 ounce) packages cream cheese, at room temperature
- 1 ½ cups white sugar
- ⅔ cup sour cream, at room temperature
- ¼ cup chocolate liqueur (such as Godiva®)
- ¼ cup creme de menthe liqueur
- 3 large eggs, at room temperature
- ½ (4.6 ounce) package creme de menthe thins (such as Andes®)
- 1 sprig fresh mint
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Line the bottom and sides of a 9-inch springform pan with 4 layers of aluminum foil.
- Pulse mint sandwich cookies in a food processor until finely chopped. Add butter and 1/4 teaspoon salt
- and pulse until incorporated
- about 5 times. Press cookie mixture evenly over bottom and halfway up sides of springform pan.
- Bake in preheated oven until fragrant and starting to turn crispy
- 10 to 12 minutes. Remove and set aside to cool while you prepare the cheesecake filling. Decrease oven temperature to 325 degrees F (165 degrees C).
- Combine cream cheese and sugar in the bowl of an electric stand mixer fitted with the paddle attachment. Beat on medium-high
- scraping down sides as necessary
- until completely smooth and creamy
- 1 to 2 minutes. Add sour cream and beat until combined
- about 30 seconds. Add chocolate liqueur
- creme de menthe liqueur
- and remaining 1/2 teaspoon salt; beat on medium until combined
- about 1 minute. Add eggs
- 1 at a time
- and beat on low until just incorporated. Pour cheesecake mixture into the cooled crust. Place the springform pan into a large roasting pan.
- Place roasting pan on center rack in the oven. Carefully pour boiling water into the roasting pan to come 1 inch up the sides of the springform pan
- making sure you do not get any water into the cheesecake.
- Bake until filling is set but still slightly jiggly in center
- 60 to 65 minutes. Turn oven off
- and prop open door. Let cheesecake cool in oven for 1 hour. Remove roasting pan with cheesecake from oven. Remove cheesecake from roasting pan
- and set aside to cool completely
- about 45 minutes. Cover with plastic wrap and refrigerate at least 4 hours
- up to overnight.
- Run a sharp paring knife around edges of crust to loosen from pan. Remove sides of springform pan. Run knife around bottom of cheesecake to loosen. Gently shimmy
- or use large spatulas
- to transfer onto a cake stand or serving plate. Chop creme de menthe thins. Top cake with chopped thins and sprig of mint. Slice and serve cold or at room temperature.
Prep Time: 30 mins
Cook Time: 1 hr 10 mins
Total Time: 7 hrs 25 mins
Servings: 10