This is rich, this is decadent, this is most of my favorite things all in one.  A buttery chocolate cookie crust, a rich cream cheese filling overflowing with dark chocolate and coffee flavor.  All sealed in with a beautiful dark chocolate ganache that has just enough peppermint in it to lift and lighten the whole thing, without sacrificing any of that richness.  Do you know that feeling of warmth you get deep in your chest when you eat something decadently scrumptious?  Maybe not? Well, you will after this cheesecake!

This was my first time making a cheesecake and I wanted something not too sweet.  I found a recipe for a regular cheesecake, then added the chocolate, coffee, and mint ganache- the trifecta of an amazing dessert.  The Three Amigos.  The Three Musketeers.  Each one makes the other better.  Up the sugar or use milk chocolate if you want something sweeter.  This is rich, but not overly sugary.


For Cheesecake:
1 chocolate cookie pie crust
2 -8 oz. packages cream cheese
2 large eggs
½ c. sugar
½ c. cocoa powder
1  T. instant coffee powder

For Ganache Topping:
½ c. heavy cream
½ c. dark chocolate chips
1/2 tsp. peppermint extract

Preheat oven to 350’F

In a mixing bowl or electric mixer, beat cream cheese, sugar, cocoa, coffee, and vanilla until combined.  Mix in eggs until blended.  Pour into chocolate pie crust and bake for 30-40 minutes, or until knife inserted into center comes out clean.  Allow to cool.   

Next, make ganache by pouring cream and corn syrup into a microwave safe bowl and heating on High for two minutes, or until bubbling.  Pour in chocolate chips and allow to melt for 1 minute, then add peppermint extract and whisk to combine.   

Pour chocolate onto cheesecake, then chill for at least 1 hour in refrigerator before serving.  Garnish with chocolate candies or mint leaves if desired.

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