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Chocolate Mint Cheesecake

1 package thin chocolate wafers, (9 ounce)
3 ounces bittersweet chocolate
3 tablespoons white sugar
7 tablespoons butter
12 ounces bittersweet chocolate
32 ounces cream cheese
1 3/4 cups white sugar
4 eggs
1/2 cup heavy whipping cream
1/2 cup unsweetened cocoa powder
1 tablespoon vanilla extract
1 1/2 cups sour cream
1/4 cup white sugar
1/2 cup heavy whipping cream
1 tablespoon butter
6 ounces bittersweet chocolate
1 teaspoon peppermint extract

Grind the chocolate wafers and 3 ounces of chocolate in a food
processor; the crumbs should be small. Mix in 3 tablespoons of
sugar. Melt 7 tablespoons of butter or margerine, and add it to
the chocolate crumbs. Press into the bottom of a 9 inch springform

Melt 12 ounces of chocolate, and cool slightly. Blend in cream
cheese, 1 3/4 cups sugar, eggs, 1/2 cup cream, cocoa, vanilla, and
peppermint extract. Pour this in crust. Bake for one hour at 350
degrees F (175 degrees C). Cool overnight.

In a small bowl, mix together the sour cream and 1/4 cup sugar.
Pour on top of cooled cheesecake. Bake for 20 minutes at 350 degrees
F (175 degrees C). Chill for 6 to 8 hours.

To decorate the cheesecake make a chocolate icing. In a small
saucepan, simmer 1/2 cup cream and 1 tablespoon butter. Add to this
6 ounces of chocolate, and stir until melted. Remove from heat.
Freeze until the mixture is piping consistancy (stir occasionally).
Using a pastry bag, pipe a lattice on the top.


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