A couple of things I've learned over the years...addition of a starch, even a couple of tablespoons of corn starch will stabilize the egg cheese mixture so it won't crack on baking. In this case the starch comes from the cocoa powder. It works, don't knock success.
On the topic cocoa powder, I've talked about it before here, but the Black Onyx cocoa powder is my favorite...its a much more intense chocolate flavor. Sorta the difference between milk chocolate and bittersweet. It is a dryer product and this recipe takes that into consideration. Really, either get this cocoa powder online or run to Surfas in Culver City. It makes all the difference in the intensity of the chocolate flavor. And quite frankly subbing out regular cocoa powder you are doing yourself a disservice.
I set my cream cheese out overnight to soften to room temperature. You have to do this as you'll never cream the cheese and sugar to the right consistency if you don't and you pretty much guarantee a flop in the kitchen.
Thin Mint Chocolate Cheesecake
- 1 box Thin Mint Girl Scout cookies
- 7 T butter, melted
- 12 ounces bittersweet (60%+) chocolate
- 3 boxes cream cheese
- 1 C Sour cream (full fat, not light)
- 1 3/4 C sugar
- 4 eggs
- 1/4 C heavy cream
- 1/2 C Black Onyx cocoa powder
- 1 T vanilla
- 1 t peppermint extract
- 1 t coffee extract ( I use Kona from Surfas)
- 1/4 t sea salt
Preheat oven to 325F
Hand crush thin mint cookies into a food processor. Pulse until crumbly. Add butter and pulse until wet and it looks like coarse sand. Press into 10" cheesecake pan bottom and about 1" up the sides. Set aside.
Melt chocolate over double boiler, stir until smooth. Remove from heat and let cool.
In a stand mixer cream together cream cheese, sugar, sour cream, sea salt and extracts. Beat until creamy and fluffy. Beat in eggs 1 at a time until well incorporated.
Reduce speed and stir in cocoa powder and heavy cream until uniform in color. Slowly pour in melted chocolate and stir until smooth.
Pour batter into prepared pan. Place pan on a baking sheet. Bake in center of oven for about 1 hour.
Remove from oven and cool on a wire rack for 20-30 minutes. Remove side of pan and wrap in plastic wrap. Chill in refrigerator 4 hours or overnight.