a layer of thin mints, a layer of the most amazing chocolate cheesecake, and a layer of genache.
chocolate cheesecake
(adapted from epicurious)
crust
9 oz box of thin mints (or other chocolate wafer like cookie)
6 tablespoons unsalted butter, melted
filling
1 1/2 cup whipping cream
1 teaspoon instant coffee powder
12 ounces semisweet chocolate, finely chopped
2 8-ounce packages cream cheese, room temperature
3/4 cup sugar
1 tablespoon cornstarch
1 cup sour cream
2 teaspoons vanilla extract
3 large eggs
top
1/2 cup whipping cream
4 ounces semisweet chocolate, finely chopped
preheat oven to 350°F. crush your cookies, stir in melted butter. press the cookie mix into your pan of choice. (i started with 12 1.5 inch rounds but original recipe called for a 9" springform). do not press the cookies up the sides, just onto the bottom. place in fridge.
combine cream and coffee powder in medium saucepan. stir over medium heat until coffee powder dissolves. reduce heat to low. add chocolate; whisk until chocolate melts and mixture is smooth. cool 10 minutes.
using electric mixer, beat cream cheese and sugar in large bowl until well blended. beat in cornstarch. add sour cream and vanilla; beat well. add eggs 1 at a time, beating just until blended after each addition. whisk 1 cup cheese mixture into chocolate mixture. return chocolate mixture to remaining cheese mixture; whisk until smooth.
pour batter into crust. place a dish of hot water on a lower rack in the oven. bake cheesecake until softly set and slightly puffed around edges, about 1 hour. cool on rack and then place in fridge overnight.
bring cream to boil in heavy small saucepan. pour the cream over the chocolate and let stand for a few minutes. stir until smooth. pour glaze over top of cake. refrigerate until glaze is set, at least 2 hours.
notes:
-i lined little 1.5 inch rounds (actually just cookie cutters) with parchment and placed them on a baking sheet. the parchment took on too much moisture and created the little puckers in the sides of the cakes. maybe just spray the rounds and place on a silpat.
-the chilling overnight is crucial for flavor. don't skip it!
-white chocolate genache would look fantastic on top! or darker dark chocolate perhaps.
