Minty Chocolate Explosion Cheesecake Recipe

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Ginger Snap Crust Ingredients:

• 2 cups crushed Ginger Snap cookies
• 1/4 cup melted butter

Mint Chocolate Chip Cheesecake Filling Ingredients:

• Norman's Kosher Cholov Yisroel Cream Cheese (2 containers, 16 oz total)
• 1 cup sugar
• 3 eggs
• 1 tsp mint extract
• 1/2 cup mini chocolate chips
• Green food coloring (optional)

Chocolate Ganache Topping Ingredients:

• 1/2 cup heavy cream
• 1 cup semi-sweet chocolate chips

Instructions:

1. Preheat the oven to 350°F.
2. Combine crushed Ginger Snap cookies and melted butter in a bowl. Press the mixture onto the bottom of a 9-inch springform pan to form the crust.
3. In a large mixing bowl, beat Norman's Kosher Cholov Yisroel Cream Cheese, sugar, eggs, mint extract, and green food coloring (if using) until smooth. Fold in mini chocolate chips.
4. Pour the cheesecake filling over the prepared crust and smooth the top.
5. Bake for about 45-50 minutes until the center is almost set. Remove from the oven and let it cool.
6. For the ganache topping, heat the heavy cream in a saucepan until it simmers. Remove from heat and add the chocolate chips. Stir until smooth.
7. Pour the chocolate ganache over the cooled cheesecake and spread evenly. Chill in the fridge for at least 4 hours before serving.