Chocolate Mint Cheesecake

From Cooking with Paula Deen, Mar/Apr 2009

Ingredients

1. For crust:
2. 2 cups chocolate graham cracker crumbs
3. 1⁄3 cup sugar
4. 1⁄2 cup butter, melted
5. 1⁄2 teaspoon peppermint extract
6. For filling:
7. 30 chocolate-covered peppermint patties, unwrapped
8. 1 (12-ounce) package semisweet chocolate morsels
9. 1⁄2 cup butter
10. 4 (8-ounce) packages cream cheese, softened
11. 2 cups sugar
12. 1 tablespoon unsweetened cocoa powder
13. 4 large eggs
14. 1 teaspoon peppermint extract
15. 1 (16-ounce) container sour cream
16. Garnish: whipped cream, peppermint patties, fresh mint

Instructions

1. To prepare crust:
2. In a medium bowl, combine cracker
3. crumbs and sugar. Add melted butter and peppermint extract, stirring to combine. Press mixture in bottom and 1 inch up sides of a 101⁄2-inch springform pan. Chill for 10 minutes.
4. To prepare filling:
5. Preheat oven to 300˚.
6. Place peppermint patties evenly over crust; set aside.
7. In a medium bowl, combine chocolate morsels and butter. Microwave on High, in 30-second intervals, stirring between each, until chocolate is melted and smooth. Cool slightly.
8. In a large bowl, combine cream cheese, sugar, and cocoa. Beat at medium speed with an electric mixer until creamy. Add eggs, one at a time, beating well after each addition. Beat in extract. Add chocolate mixture, beating until smooth. Stir in sour cream. Pour mixture into prepared pan. Bake for 1 hour and 30 minutes. Turn oven off. Leave cheesecake in oven with door closed for 4 hours. Remove from oven, and gently run a knife around edges to release crust from sides of pan. Let cool completely. Refrigerate for at least 8 hours before serving. Garnish with whipped cream, peppermint patties, and fresh mint, if desired.