Seven Layer Peppermint Cheese Cake

preheat oven to 350'F

Crush mint cookies in food processor until completely crushed into crumbs. (I used Anna's brand mint chocolate cookies )

Mix cookie crumbs with the melted butter.

In a 9" spring form pan press the cookie butter mixture into the bottom of the pan and a little up the sides

Bake in the oven for 10 minutes, then let cool completely

For peppermint cheese cake:

preheat oven: 350'F
In a large mixing bowl combine all the ingredients for the peppermint cheese cake together until completely incorporated, except the dye.

Pour cheese cake mixture into the spring form pan over the cooled cookie crust. (optional: Add drops of red food dye and twirl into the cheese cake mixture to make ribbons of red in the cake.)

Bake the cheese cake for 1 hour at 350'F.
Cool cheese cake completely on a wire wrack and store covered in a refrigerator for 4 hours to set the cake.

Mascarpone filling:

1- beat mascarpone cheese, vanilla and sugar together.

2- add cream and beat on high until filling reaches a whipped cream texture. Set aside.

3- Add food coloring is desired.

For white cake:

preheat oven: 350'F
Grease 9" spring form pan.

In a small bowl mix milk and vinegar. Allow to sit for 1 minute. Add the baking soda.

In a medium mixing bowl combine the egg whites a 1/4 cup of the milk, and the vanilla extract.

In another large mixing bowl, combine the dry ingredients. With a hand or standing mixer, beat on low.

Add the butter and remaining milk to the dry ingredients. Mix on low until dry ingredients are moistened. Increase to medium speed and beat for 4 minutes.
Scrap down side.

Add eggs one at a time continuously beating.

Scrape down sides and add boiling water, beat continuously.

Beat on high for 1 minute.

Fill spring form pan and bake for 35-40 minutes, or until a toothpick comes out clean.

This recipe will make more than you need. You can also use a box mix to save time if you prefer.

For Cheese Filling:

Cream all ingredients together.

Add food coloring as well if desired.

For ganache:

Scald heavy cream with vanilla extract in a heavy bottomed sauce pan.

Pour over chocolate and stir until smooth.

(Prepare right before you plan on using.)

Assembly:

1- Remove top most crust and bottom most crust from white cake. Try to preserve as much cake as possible, dispose of the outer pieces. Even out the cake. Cut the remaining cake into two 1/2 flat discs.

2- even out cheese cake top.

3- Place one of the white cake discs on top of the cheese cake.

4- Spread the mascarpone filling over first white cake layer.

5- Place 2nd white cake layer over the mascarpone filling.

6- Place spring form ring around the cake and set in refrigerator for 1 hour.

7- Without removing the spring form ring, spread cheese filling over the 2nd white cake layer.

8- Place cake back in fridge to cool for 2 hours.

9- With spring form ring still around cake, pour 1/2 the ganache over the cheese filling layer. Garnish with crushed peppermint pieces.

10- Put back in fridge for 1 hour. Reserve rest of the ganache aside, on a counter.

11- Remove spring form pan ring carefully.

12- Spread rest of ganache around the outside edges of cake to cover all exposed parts of the side of the cake.

13- Garnish side of cake with chocolate chip pieces.

14- Let set in fridge for 2 hours before serving.
Keep chilled at all times.