A chocolate cookie crust topped with creamy mint filling and topped with rich, luscious no bake chocolate cheesecake filling! Top it with whipped cream and chocolate curls for an impressive make ahead holiday dessert!
In a food processor, process the butter and cookies until cookies are fine crumbs and the mixture starts to stick together.
Place a piece of parchment paper in between the bottom and the rim of a 9″ springform pan (optional — just helps to remove the cheesecake later).
Press the crust mixture firmly into the bottom of the pan and about ½" up the sides. Set aside.
Cheesecake layers
Place chocolate in a medium microwave-safe bowl. Microwave in 20-30 second intervals on high, stirring well each time, until melted and smooth. Set aside to cool slightly.
In a large bowl, beat the cream cheese with an electric mixer until smooth. Add the powdered sugar and beat on low speed until combined.
In a separate bowl, whip the cream until stiff peaks form. Fold into the cream cheese mixture with a spatula or an electric mixer on low.
Separate the cheesecake mixture into two bowls.
To one, add the melted chocolate and beat on low speed to combine. Spread into the prepared crust.
To the other half, add the mint extract and food coloring if using. Beat on low speed to combine and spread over the chocolate cheesecake mixture.
Cover, and refrigerate for at least 8 hours or overnight.
Ganache
Stir together chocolate and cream and microwave on high in 20-30 second intervals, stirring each time, until melted. Allow to cool for 10 minutes before spreading over the cheesecake.
Refrigerate for at least 15 minutes before serving.
Garnish with whipped cream, mint leaves and chocolate chips as desired.
Notes
*You can absolutely do one cheesecake layer, and put the chocolate and mint extract in altogether. I just think the layers look pretty!