Ingredients
For garnish: crushed and whole peppermint
1 drop red food coloring
1/4 teaspoon peppermint extract
1 tablespoon granulated sugar
1 cup heavy whipping cream, cold
2 tablespoons all-purpose flour
2/3 cup cocoa powder
1/2 teaspoon peppermint extract
1 1/2 tablespoons pure vanilla extract
1 cup sour cream, room temperature
4 large eggs, room temperature
3/4 cup heavy cream, room temperature
1 1/2 cups granulated sugar
4 (8 ounce) packages cream cheese, room temperature
5 tablespoons unsalted butter, melted
3 tablespoons granulated sugar
1 1/2 cups chocolate sandwich cookies, crushed
Step by step
Preheat oven to 350 degrees F (175 degrees C). Thoroughly spray a 9-inch springform pan with non-stick baking spray. If attempting a water bath, make sure your springform pan is securely closed then triple wrap the sides of the pan with foil to prevent any water from seeping into the sides. It is crucial that the pan doesn’t have any openings or water could seep in creating a soggy cheesecake.
For the Crust: Whisk together chocolate cookie crumbs and sugar with melted butter.
Press mixture into the bottom of the springform pan and bake in the oven for 10 minutes.
For the Cheesecake Filling: In the KitchenAid® Ceramic Bowl of your Stand Mixer, mix cream cheese and sugar at medium speed until completely blended and smooth.
Add in heavy cream, and then add in the eggs one at a time, mixing until incorporated.
Lastly, pour in sour cream, vanilla extract, peppermint extract, cocoa powder and flour and mix until entire batter is smooth, scraping down sides as needed. Carefully pour the batter into the prepared pan.
(Optional) Water bath: Place your cheesecake pan inside a larger pan and slowly fill the large pan with boiling water halfway up the sides of the springform pan.
Bake cheesecake for 1 hour. Turn the oven off and let the cake cool in oven with the door closed for 4 additional hours.
Remove cheesecake from oven after 4 hours and make sure the cheesecake is completely chilled before placing in the refrigerator (if it is still a bit warm, allow it to cool on the counter before refrigerating), then chill overnight until ready to serve.
For the Whipped Cream: Beat heavy cream in the bowl of your KitchenAid® Stand Mixer on high speed until soft peaks form.
Slowly add in sugar and mint extract and beat until stiff peaks form.
Pile the whipped cream in the center of the cheesecake.
Carefully dip a butter knife into the red food coloring and swirl through the pile of whipped cream creating a decorative pattern. Dip back in food coloring as needed.
Lastly sprinkle crushed peppermint over whipped cream and garnish with any additional peppermint and serve.