Hey everyone, hope you are having an amazing day today. Today, we’re going to prepare a special dish, mint chococolate chip cheesecake with a fudge brownie crust. One of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.

Great recipe for Mint Chococolate Chip Cheesecake with a Fudge Brownie Crust. This is a very creamy stable easy to bake cheesecake. It has a fudge brownie crust, topped with a rich ultra creamy mint chip filling for a refreshing contrast of flavors.

Mint Chococolate Chip Cheesecake with a Fudge Brownie Crust is one of the most favored of recent trending foods on earth. It is easy, it is fast, it tastes yummy. It’s enjoyed by millions every day. Mint Chococolate Chip Cheesecake with a Fudge Brownie Crust is something that I have loved my whole life. They’re nice and they look fantastic.

To get started with this recipe, we must prepare a few ingredients. You can cook mint chococolate chip cheesecake with a fudge brownie crust using 25 ingredients and 26 steps. Here is how you cook it.

The ingredients needed to make Mint Chococolate Chip Cheesecake with a Fudge Brownie Crust:

1. Take FOR FUDGE BROWNIE BASE
2. Take 2 ounces unsweetened chocolate
3. Make ready 2 ounces butter (1/2 stick or 4 tablespoons)
4. Take 2 large eggs
5. Get 1 cup granulated sugar
6. Prepare 1/2 teaspoon vanilla extract
7. Get 1/4 teaspoon salt
8. Take 1/2 cup all purpose flour
9. Get FOR MINT CHOCOLATE CHIP CHEESECAKE
10. Get 2-8 ounce packages of cream cheese, at room temperature
11. Prepare 24 ounces sour cream, at room temperature
12. Prepare 3 large eggs, at room temperature
13. Get 1 cup granulated sugar
14. Prepare 1 cup green mint chocolate chips, melted and warm, not hot
15. Take 1/2 teaspoon pure peppermint extract
16. Take 1 teaspoon vanilla extract
17. Take 1 1/2 cups mini semisweet chocolate chips, reular sized chips can sink so be sure to use mini chips
18. Take drops green food color, if needed depending on how green your mint chps look after blending
19. Get FOR CHOCOLATE GANACHE GLAZE
20. Make ready 1/2 cup semi sweet chocolate, chips or chopped bar
21. Get 1/4 cup heavy cream
22. Make ready FOR GARNISH
23. Get shaves chocolate mint candy, I used Andes mint cchocolate candy
24. Get green dprinkles and green sparkle sugar as needed
25. Prepare whipped cream for serving

If a Girl Scout Thin Mint Cookie were a soft brownie, this would be it. Loosen sides from pan with a knife; remove foil. Refrigerate overnight, covering when completely cooled. Place chocolate chips in a small bowl.

Instructions to make Mint Chococolate Chip Cheesecake with a Fudge Brownie Crust:

1. MAKE BROWNIE BASE
2. Spray a 9 inch springform pan with bakers spray. Preheat oven to 350. Have a baking sheet lined with foil
3. Meit butter and chocolate in microwave and stir until smooth. Cool to room temperature
4. Beat eggs and sugar until combined
5. Stir in cooled chocolate mixture, vanilla and salt just until blended
6. Add flour and just stir in until blended
7. Pour into prepared sprinform pan, place on foil lined baking sheet and bake 18 to 20 minutes until a toothpick comes out with a few moist crumbs
8. Cool on rack completely before filling
9. MAKE MINT CHIP CHEESECAKE FILLING
10. Keep oven at 350 and have a foil lined baking pan ready for cheesecake baking
11. In a large bowl beat cream cheese, vanilla, peppermint extract and sugar until light and fluffy
12. Add melted green mint chips, beat in
14. Add eggs one at a time, beating in after each egg
15. Add sour cream and stir in just until blended, do not over mix, add green food color now if needed then fold in mini chocolate chips
17. Pour into prepared brownie crust
18. Place on foil lined baking sheet and bake 70 to 90 minutes until just slightly jiggly in the center. Remove from the oven and let sit on baking sheet 5 minutes , then move to a rack to cool completely before covering and refigerating at least 8 hours or overnight
19. Run a small sharp knife aroung pan then realease sides of springform pan
20. MAKE GLAZE
21. Have chocolate in a small bowl. Heat cream in microwave or on stove top until hot but not boiling. Pour over chocolste let sit one minute then stir until smooth. Reriigerate until it thickens enough to be spreadable just 5 to 10 minutes
22. Pour over top of cheesecake and spread quickly to smooth.
23. Garnish with the shaved mint candy, sprinkles and sparkle sugar while chocolate is wet so it sticks. Refigerate to set chocolate
24. Serve slices with whipped cream

In a small saucepan, bring cream just to a boil. Pour over chocolate; stir with a whisk until smooth. Creamy sweet cheesecake with the perfect balance of mint and chocolate hugged by crisp and buttery chocolate graham cracker crust. Mint chocolate chip cheesecake is a great shareable dessert and perfect for making ahead! Heat or microwave whipping cream to just before boiling and pour over chocolate chips.

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