The best Mint Chococolate Chip Cheesecake with a Fudge Brownie Crust

Every person loves the suggestion of taking a seat to a tasty home-cooked meal, but with today's hectic schedules, it can be more challenging than ever before to locate the time to place one together. Fortunately, assistance is around, the Mint Chococolate Chip Cheesecake with a Fudge Brownie Crust recipe and recommendations in this short article will assist you put together healthier meals for your family in a surprisingly, short time.

You need to prepare FOR FUDGE BROWNIE BASE.
Prepare unsweetened chocolate.
Use butter (1/2 stick or 4 tablespoons).
You need to prepare large eggs.
Provide granulated sugar.
You need vanilla extract.
You need salt.
Prepare all purpose flour.
Provide FOR MINT CHOCOLATE CHIP CHEESECAKE.
Provide packages of cream cheese, at room temperature.
Provide sour cream, at room temperature.
Prepare large eggs, at room temperature.
Use granulated sugar.
Use green mint chocolate chips, melted and warm, not hot.
You need to prepare pure peppermint extract.
Prepare vanilla extract.
Provide mini semisweet chocolate chips, reular sized chips can sink so be sure to use mini chips.
You need green food color, if needed depending on how green your mint chps look after blending.
Provide FOR CHOCOLATE GANACHE GLAZE.
Use semi sweet chocolate, chips or chopped bar.
You need to prepare heavy cream.
Prepare FOR GARNISH.
You need shaves chocolate mint candy, I used Andes mint cchocolate candy.
Prepare green dprinkles and green sparkle sugar as needed.
You need to prepare whipped cream for serving.

Short Tips:

MAKE BROWNIE BASE.
Spray a 9 inch springform pan with bakers spray. Preheat oven to 350. Have a baking sheet lined with foil.
Meit butter and chocolate in microwave and stir until smooth. Cool to room temperature.
Beat eggs and sugar until combined.
Stir in cooled chocolate mixture, vanilla and salt just until blended.
Add flour and just stir in until blended.
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.
Cool on rack completely before filling.
MAKE MINT CHIP CHEESECAKE FILLING.
Keep oven at 350 and have a foil lined baking pan ready for cheesecake baking.
In a large bowl beat cream cheese, vanilla, peppermint extract and sugar until light and fluffy.
Add melted green mint chips, beat in.
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Add eggs one at a time, beating in after each egg.
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.
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Pour into prepared brownie crust.
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.
Run a small sharp knife aroung pan then realease sides of springform pan.
MAKE GLAZE.
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.
Pour over top of cheesecake and spread quickly to smooth..
Garnish with the shaved mint candy, sprinkles and sparkle sugar while chocolate is wet so it sticks. Refigerate to set chocolate.
Serve slices with whipped cream.
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