Desserts Cheesecake: Chocolate Mint 04 by Recipe Cottage

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	Chocolate Mint 04

		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 pan. 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.