Creamy cheesecake with chocolate crust and peppermint bark topping. Delicious, festive, and ideal for gatherings.
# What You'll Need:
→ Crust
01 - 20 chocolate sandwich cookies, finely crushed
02 - 4 tablespoons unsalted butter, melted
→ Cheesecake Filling
03 - 24 ounces full-fat cream cheese, softened
04 - 1 cup granulated sugar
05 - 4 ounces white chocolate, melted and cooled
06 - 1/2 cup sour cream, at room temperature
07 - 3 large eggs, at room temperature
08 - 1 teaspoon pure vanilla extract
09 - 1/2 teaspoon peppermint extract
10 - Pinch salt
→ Peppermint Bark Topping
11 - 3.5 ounces white chocolate, melted
12 - 2 ounces dark or semisweet chocolate, melted
13 - 1/3 cup crushed peppermint candies
# Method:
01 - Preheat oven to 325°F (160°C). Line bottom of a 9-inch springform pan with parchment paper.
02 - In a medium mixing bowl, combine crushed chocolate sandwich cookies and melted butter thoroughly. Press mixture firmly and evenly into bottom of prepared pan. Bake for 10 minutes. Allow to cool completely.
03 - In a large bowl, beat softened cream cheese with granulated sugar until the mixture is smooth and creamy.
04 - Blend in melted white chocolate and sour cream until completely incorporated.
05 - On low speed, beat in eggs one at a time, scraping down the bowl after each addition. Stir in vanilla extract, peppermint extract, and a pinch of salt.
06 - Pour batter over cooled crust. Use a spatula to smooth the top.
07 - Place pan on a baking sheet. Bake for 60 minutes, or until the center appears just set with a gentle jiggle.
08 - Turn off oven, crack oven door, and leave cheesecake inside to cool for 1 hour.
09 - Remove from oven and cool to room temperature. Refrigerate for a minimum of 4 hours, preferably overnight, to set completely.
10 - Once fully chilled, drizzle surface with melted dark chocolate and white chocolate. Sprinkle evenly with crushed peppermint candies and allow topping to set before slicing.
