Mint Chocolate Chip Cheesecake with Black & White Cookie Crust and Chocolate Ganache Topping

Ingredients:

• 1 1/2 cup crushed Black & White cookies
• 6 tablespoons unsalted butter, melted
• 3 containers (24 ounces) Norman's Kosher Cholov Yisroel Cream Cheese
• 1 cup granulated sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• 1/2 teaspoon peppermint extract
• 1/2 cup mini chocolate chips
• 1 cup heavy cream
• 8 ounces semi-sweet chocolate chips

Instructions:

1. Preheat oven to 350°F. Grease a 9-inch springform pan.
2. In a medium bowl, mix together the crushed Black & White cookies and melted butter until well combined. Press the mixture onto the bottom of the prepared pan.
3. In a large bowl, beat the cream cheese and sugar with an electric mixer until smooth. Beat in the eggs, one at a time, then mix in the vanilla and peppermint extract. Fold in the mini chocolate chips.
4. Pour the cheesecake mixture over the crust and smooth the top with a spatula.
5. Bake for 45-50 minutes, or until the cheesecake is set and the edges are lightly golden brown. Remove from the oven and let cool for 10 minutes before removing the sides of the pan. Let cool completely before refrigerating for at least 2 hours.
6. In a small saucepan, heat the heavy cream just until it comes to a simmer. Remove from heat and add the semi-sweet chocolate chips. Let sit for 2-3 minutes before whisking until smooth. Pour the ganache over the top of the chilled cheesecake and spread evenly. Refrigerate until the ganache is set, about 30 minutes.
7. When ready to serve, run a knife under hot water to warm it up, then use it to cut slices of the cheesecake.