Minty Chocolate Espresso Cheesecake

Ingredients:

• 24 Oreo cookies
• 6 tablespoons unsalted butter, melted
• 24 ounces Norman's Kosher Cholov Yisroel Cream Cheese, at room temperature
• 1 cup granulated sugar
• 1 teaspoon vanilla extract
• 3 large eggs
• 1/2 cup heavy cream
• 1/2 teaspoon peppermint extract
• 1/4 cup mini chocolate chips
• 2 tablespoons espresso powder
• 1/4 cup hot water
• 4 ounces semisweet chocolate, chopped
• 1/2 cup heavy cream

Directions:

1. Preheat the oven to 350°F. Grease a 9-inch springform pan with cooking spray.
2. In a food processor, pulse the Oreo cookies until finely ground. Pour in the melted butter and pulse until the mixture resembles wet sand.
3. Press the cookie mixture into the bottom of the prepared pan. Bake for 10 minutes, then remove from the oven and let cool.
4. In a large bowl, beat the cream cheese with an electric mixer until smooth. Beat in the sugar and vanilla extract. Add the eggs one at a time, beating well after each addition. Beat in the heavy cream and peppermint extract.
5. Fold in the mini chocolate chips. Pour the mixture over the cooled crust.
6. Bake for 45-50 minutes, until the cheesecake is set but still slightly jiggly in the center. Let cool completely, then refrigerate for at least 2 hours or overnight.
7. In a small bowl, whisk together the espresso powder and hot water until the powder has dissolved.
8. Place the chopped semisweet chocolate in a heatproof bowl. In a small saucepan, heat the heavy cream until it comes to a simmer. Pour the cream over the chocolate and let sit for 1 minute, then whisk until the mixture is smooth. Whisk in the espresso mixture.
9. Pour the chocolate espresso mixture over the chilled cheesecake, smoothing it into an even layer with a spatula.
10. Refrigerate for at least 30 minutes to set the topping.
11. Before serving, run a knife around the edges of the pan to loosen the cheesecake. Remove the sides of the pan and slice into pieces.