Shelly's Recipe

NO-BAKE DARK CHOCOLATE & MINT CHEESECAKE

Category: Cheesecake

1 9-inch chocolate crumb crust
•1 2/3 cups (10-oz pkg.) dark chocolate & mint chips
2 (8 oz) pkg cream cheese, room temperature
3/4 cup packed brown sugar
1/4 cup sugar
1/4 cup heavy whipping cream, divided
1 tsp vanilla extract

Set aside 1/2 cup morsels for ganache topping. From remaining morsels, sort out 1 tbsp mint morsels and place in small, heavy-duty plastic bag for drizzle; set aside.

Melt remaining morsels in medium, uncovered, microwave-safe bowl on MEDIUM-HIGH (70%) power for 1 minute; STIR. The morsels may retain some of their original shape. If necessary, microwave at additional 10to 15second intervals, stirring just until smooth. Cool slightly.

Beat cream cheese, brown sugar, sugar, 2 tbsp cream and vanilla extract in medium mixer bowl on medium speed for 2 minutes. Add melted chocolate; continue beating for 1 minute. Spoon into crust and smooth top.

Microwave remaining 2 tbsp cream in 1-cup glass measure on HIGH (100% power) for 20 seconds or until boiling. Add reserved 1/2 cup morsels to cream; let sit for 1 minute. Stir until smooth. Cool for 5 minutes. Spread ganache over cheesecake to within 1/4-inch of edge.

Microwave reserved mint morsels in bag on MEDIUM-HIGH (70%) power for 20 seconds; knead. Microwave at 10to 15-second intervals, kneading until smooth. Cut tiny corner from bag. Drizzle over top of ganache. Refrigerate for at least 2 hours.