Thin Mints Girl Scout Cookie Cheesecake
Vicki Butts (lazyme)
- 9 oz
- thin mints girl scout cookies, coarsely chopped
- 7 Tbsp
- unsalted butter, melted
- 12 oz
- bittersweet or semisweet chocolate (not unsweetened), coarsely chopped
- 2 lb
- cream cheese, room temperature
- 1 3/4 c
- 4 large
- 1/4 c
- heavy cream
- 1/2 c
- unsweetened cocoa powder, sifted
- 1 Tbsp
- pure vanilla extract
- 1 tsp
- peppermint extract
In the bowl of a food processor, finely grind the cookies. Add the melted butter and process until the crumbs start to stick together. Press the crumb mixture firmly into the bottom and up the sides of a 9-inch-diameter springform pan with 2 3/4-inch-high sides. Chill until ready to use.
Position a rack in the center of the oven and preheat to 350°F.
The cheesecake can be baked ahead, cooled, wrapped in a double layer of plastic wrap, and refrigerated for up to 3 days.