Ingredients
The following ingredients have 1 Servings
- 9 oz chocolate wafer cookies
- 1/4 cup sugar
- 1/4 tsp salt
- 6 Tbsp unsalted butter, melted
- 8 oz Ghirardelli 60% Cacao Bittersweet Chocolate Chips
- 24 oz full fat cream cheese, cubed, softened
- 1 cup sugar
- 2 tsp arrowroot starch
- 1/4 tsp salt
- 1 cup sour cream, at room temperature
- 1 tsp vanilla extract
- 4 large eggs, at room temperature
- 1/2 cup heavy cream
- 6 oz Ghirardelli 60% Cacao Bittersweet Chocolate Chips
- 1/4 tsp pure peppermint extract
- 1 cup cold heavy cream
- 1/2 cup powdered sugar
- 1 Tbsp Ghirardelli 100% Unsweetened Ground Cocoa, sifted
- 1/4 tsp vanilla extract
- 1/8 tsp pure peppermint extract
- Ghirardelli Peppermint Bark Squares
Instruction
- Preheat oven to 350°F. Brush the bottom and sides of a 9-inch springform pan evenly with softened butter. Line the bottom of the pan with a round of parchment paper.
- Combine chocolate wafer cookies, sugar, and salt in a food processor and pulse into fine crumbs. Add melted butter and pulse until completely incorporated.
- Press the crust firmly and evenly across the bottom and 1/2-inch up the sides of prepared springform pan. Pack the crust tightly with the bottom of a measuring cup.
- for 11 to 12 minutes, until fragrant and set. Transfer to a wire rack and cool for 30 minutes. Reduce oven temperature to 300°F.
- Place Ghirardelli 60% Cacao Bittersweet Chocolate Chips in a double boiler or in a heat-proof bowl over a saucepan of simmering water. Gradually melt the chocolate, stirring until completely melted and smooth. Remove from the heat and set aside to cool slightly (8 to 10 minutes).
- Mix softened cream cheese, sugar, arrowroot starch, and salt on low speed for 1 minute. Scrape down the bowl with a rubber spatula. Add sour cream and vanilla extract. Mix on low speed for 30 seconds, then scrape down the bowl. Add eggs one at a time, mixing in each egg on low speed just until combined, about 10 seconds. Scrape down the bowl after each egg. Mix in melted chocolate on low speed just until combined, about 10 seconds. Scrape down the bowl and gently fold any remaining chocolate into the batter with a spatula. Pour filling over the crust and gently smooth top with an offset spatula.
- at 300°F for 60 to 65 minutes, until edges are set, the center is still slightly wobbly, and the cheesecake is slightly puffed.
- When the cheesecake is finished baking, immediately turn off the oven, prop the oven door with a wooden spoon, and cool the cheesecake inside the oven for 75 minutes.
- After 75 minutes, remove springform pan from the oven and place on a wire rack. Carefully run a thin metal spatula around the edge of the cheesecake to make sure it’s not sticking to the sides of the springform pan. Cool cheesecake for 1 hour on the rack.
- Move cheesecake to the refrigerator (uncovered to prevent condensation from forming) and chill overnight.
- Release the outer edge of springform pan. Use a thin metal spatula to lift cheesecake from the base of pan and transfer to a serving plate.
- Place Ghirardelli 60% Cacao Bittersweet Chocolate Chips in a medium heat-proof bowl. Bring heavy cream to a simmer in a small saucepan, heating until bubbles form at the edge of the pan. Pour warm heavy cream over the chocolate. Cover and let stand for 3 minutes, then stir with a spatula until chocolate is completely melted and mixture is smooth. Stir in peppermint extract.
- Top the cheesecake with ganache, smoothing with an offset spatula. Chill for 10 minutes.
- Pour heavy cream into a chilled mixer bowl fitted with wire whip attachment. Beat cream on medium-high speed until cream begins to thicken; gradually add powdered sugar and cocoa. Add vanilla and peppermint extracts and beat until stiff peaks form.
- Transfer whipped cream to a piping bag fitted with a large star tip and pipe around the edge. Top with Ghirardelli Peppermint Bark Squares.
- For neat slices, dip a sharp knife in hot water and wipe dry before slicing cheesecake. Store leftover cheesecake in the refrigerator up to 3 days.
