Peppermint Bark White Chocolate Mousse Cheesecake

• Vegetarian

• Produce

  • 1/2 cup Starlight/peppermint mints

• Refrigerated

  • 1 Egg yolk

• Baking & Spices

  • 1 cup Chocolate chips, mini
  • 2 tbsp Cornstarch
  • 1 cup Granulated sugar
  • 1 Mints and chocolate shavings
  • 1 tsp Peppermint extract
  • 2 tbsp Powdered sugar
  • 1 1/4 tsp Vanilla
  • 10 oz White chocolate

• Snacks

  • 20 Oreo or other chocolate sandwich cookies (about 10 ounces

• Dairy

  • 3 (8 ounces each cream cheese
  • 3 tbsp Butter
  • 4 oz Cream cheese
  • 1 1/4 cup Double creme
  • 1 cup Sour cream

Found on melskitchencafe.com

Description

Ingredients

• 20 Oreo or other chocolate sandwich cookies (about 10 ounces), finely crushed (no need to remove cream from the middle)
• 3 tablespoons butter, melted
• 1 egg yolk (optional, but makes the crust smooth and rich)
• 6 ounces white chocolate (not white chocolate chips or almond bark - see note above for details)
• 1/4 cup heavy whipping cream
• 3 (8-ounces each) cream cheese, softened to room temperature
• 1 cup sour cream
• 1 cup (7.5 ounces) granulated sugar
• 2 tablespoons cornstarch
• 1 teaspoon vanilla extract
• 1 teaspoon peppermint extract
• 1 cup (6 ounces) mini chocolate chips
• 1/2 cup crushed starlight/peppermint mints (about 3.5 ounces)
• 1 cup heavy whipping cream
• 1/4 teaspoon vanilla extract
• 2 tablespoons powdered sugar
• 4 ounces cream cheese, softened
• 4 ounces white chocolate, melted ((not white chocolate chips or almond bark - see note above for details)
• Crushed mints and chocolate shavings

Directions

• Preheat the oven to 350 degrees F.
• For the crust, in a medium bowl, mix the chocolate cookie crumbs, butter and egg yolk (if using), until well-combined. Press the mixture into the bottom and just barely up the sides of a 9--inch springform pan (make sure the sides are at least 3-inches tall as this makes a very full pan). See note above for 10-inch springform pans. Bake the crust for 10 minutes. Remove and let cool completely.
• For the cheesecake layer, add the white chocolate and cream to a microwave-safe bowl (alternately, you can do this in a bowl set over a pan of simmering water) and melt on 50% power for 1-minute increments, stirring in-between, until melted and smooth. Let cool until room temperature (can be very, very slightly warm...but definitely not hot!).
• In a medium bowl with a handheld electric mixer or in the bowl of a stand mixer fitted with the whisk or paddle attachment, beat the cream cheese until soft and creamy, 1-2 minutes. Add the sour cream, sugar, cornstarch, vanilla, and peppermint extract. Mix until smooth and just combined.
• Fold in the cooled white chocolate/cream mixture until combined.
• Add the chocolate chips and mints, and stir with a spoon or spatula until evenly distributed - the mints will start to bleed color into the cheesecake batter, so stir as quickly and efficiently as possible.
• Spread the cheesecake over the cooled crust and bake at 350 degrees for 40-45 minutes, until the edges are set about 2- to 3-inches from the side, but the center still jiggles slightly. Remove from the oven and let cool completely.
• For the white chocolate mousse, in a medium bowl, beat the cream, vanilla, and powdered sugar with an electric mixer (handheld or stand mixer) until peaks form. In a separate bowl, beat the cream cheese until fluffy. Add the melted white chocolate and mix until smooth and creamy. Fold in the whipped cream, taking care not to deflate the whipped cream, and mix gently with a rubber spatula, lifting and turning the cream, until the mousse is combined and creamy. (Alternate instructions: Ive made this topping several times by throwing everything but the melted white chocolate in a blender and processing until very thick and creamy - then I add the melted, cooled white chocolate and mix until combined).
• Spread the white chocolate mousse over the cooled cheesecake.
• Refrigerate for 1-2 hours (or up to two days). Garnish with crushed peppermints and chocolate shavings right before serving.