Thin Mint Cheesecake with Brownie Crust

Mint cheesecake

• 24 oz (680 g) cream cheese, softened
• 1 cup (200 g) granulated sugar
• 3 large eggs, room temperature
• ¾ cup (180 g) sour cream, room temperature
• 1 teaspoon peppermint extract
• ½ teaspoon vanilla extract
• Green food coloring (optional)
• 1 cup chopped chocolate mint sandwich cookies, plus more for topping

Optional topping

• ½ cup (120 ml) heavy cream
• 4 oz (113 g) semisweet chocolate, chopped
• Extra chocolate mint cookies, crushed or halved

Instructions

1. Prepare the pan: Heat the oven to 350°F (175°C). Grease a 9-inch springform pan and line the bottom with parchment.
2. Make the brownie crust: Melt the butter and chocolate together, stirring until smooth. Whisk in the sugar, then the eggs and vanilla. Fold in the flour, cocoa, and salt just until combined.
3. Bake the crust: Spread the brownie batter in the pan. Bake for 15–18 minutes, until the top is set. Leave the oven on and let the crust cool slightly.
4. Mix the filling: Beat the cream cheese and sugar until smooth. Add the eggs one at a time, mixing on low speed. Mix in the sour cream, peppermint extract, vanilla, and a few drops of food coloring, if using. Fold in the chopped cookies.
5. Bake the cheesecake: Pour the filling over the brownie crust. Place the pan on a baking sheet and bake for 45–55 minutes. The edges should look set, while the center still has a slight wobble.
6. Cool gradually: Turn off the oven, crack the door, and leave the cheesecake inside for 30 minutes. Remove it and cool completely, then cover and refrigerate for at least 6 hours, preferably overnight.
7. Add the topping (optional): Heat the cream until steaming, pour it over the chopped chocolate, and let stand for 2 minutes. Stir until smooth. Spread over the chilled cheesecake and decorate with extra cookies.
8. Run a thin knife around the pan before releasing the springform ring. Slice with a warm, clean knife.

Tips

• Use peppermint extract sparingly; it can quickly overpower the cheesecake.
• For fewer cracks, avoid overmixing once the eggs are added and cool the cheesecake gradually.
• Store covered in the refrigerator for up to 5 days.