Chocolate Topped Peppermint Cheesecake #FifteenCheesecakes

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Today I’m joining in a fun cheesecake event!

Myself and 15 other bloggers lots of other bloggers (we’re in a celebrating mood!) are all celebrating Camilla’s (from Culinary Adventures with Camilla) 15^th Wedding Anniversary!

It’s always so inspiring to see people celebrating a milestone marriage and sticking it out through thick and thin!

When they got married, Camilla & her husband served cheesecake instead of the traditional wedding cake and that is why we’re sharing cheesecakes today!


Here's Camilla (isn't she gorgeous?) and the participating bloggers:

Today we are helping Camilla of Culinary Adventures with Camilla celebrate her 15th wedding anniversary with waaaayy more than #fifteencheesecakes.

Here's what everyone brought to the cheesecake table, listed in alphabetical order. Enjoy!

Berry Cheesecake Bars by Baking and Creating with Avril

Cherry Cheesecake Bites by Cookaholic Wife

Chocolate Caramel Cheesecake by Dancing Veggies

Chocolate Cheesecake by My Hobbie Lobbie

Chocolate Topped Peppermint Cheesecake by Amy's Cooking Adventures

Classic Cheesecake with Strawberry Puree by Making Miracles

Cookies & Creme No-Bake Cheesecake by Hapa-tite!

Creme Brulee Cheesecake Bars by Tara's Multicultural Table

Easter Basket Mini Cheesecakes by Little Bit of Everything

Everyday Cheesecake by Things I Make (for Dinner)

Irish Cream Cheesecake by A Day in the Life on the Farm
Layered Cinnamon Streusel Cheesecake Cake by Famished Fish, Finicky Shark

Lowfat Blackberry Cheesecake by A Kitchen Hoor's Adventures

Matcha-YuzuCheesecake with a Meyer Lemon Gelée by Culinary Adventures with Camilla

Mini Churro Caramel Cheesecake by Cheese Curd In Paradise

Mini Maple Pecan Cheesecakes by Join Us, Pull up a Chair
Mom's New York Cheesecake by Taste Cook Sip

Mudslide Cheesecake by Sew You Think You Can Cook

{No Bake} Marshmallow Cheesecake by An Affair from the Heart

No-Bake Pumpkin Cheesecake by Angels Homestead

Ricotta Cheesecake with Shortbread Crust by Living the Gourmet

Samoa's cheesecake by Goodie Godmother
Sopapilla Cheesecake Bars by The Savvy Kitchen
Sopapilla Puff Pastry Cheesecake by Pink Cake Plate

Skinny Vanilla Bean Cheesecake by Renee's Kitchen Adventures

Twix Cheesecake Brownie Torte by Making Memories With Your Kids

I’m bringing a delicious Chocolate Topped Peppermint Cheesecake to the party!

The cheesecake has one of my absolute favorite flavor combinations: chocolate & peppermint!

The cheesecake is silky smooth with little bursts of peppermint and topped with a decadent chocolate ganache.

Happy Anniversary, Camilla and congratulations on 15 years!

Chocolate Topped Peppermint Cheesecake

Adapted from Betty Crocker

Crust

24 single Stuf Oreo Cookies

4 tbsp melted butter

Cheesecake

4 (8 oz) packages cream cheese, softened

1 cup white sugar

½ tsp vanilla extract

½ tsp peppermint extract

½ cup sour cream

3 eggs

¼ cup crushed candy canes or peppermints

Garnish

¾ cup whipping cream

1 ½ cups dark chocolate chips

Peppermint candies

Crushed candy canes or peppermints

Preheat the oven to 350 degrees F.  Spray a springform pan with cooking spray and wrap the bottom of the pan (on the outside) with foil.

Place the Oreos in the bowl of a food processor.  Process the Oreos to a fine crumb.  Add the melted butter and process until combined.

Press the Oreo mixture firmly and evenly into the bottom and slightly up the sides of the prepared springform pan.  Bake for 10 minutes, then remove from the oven and set aside.

Meanwhile, beat the cream cheese until smooth.  Add the sugar and beat until light and fluffy.  Add in the extracts and sour cream and mix until combined.  Add the eggs, one at a time, blending each one completely into the mixture before adding the next.

Scrape down the bowl and stir in the crushed peppermints with a spoon.

Pour the mixture into the springform pan on top of the cookie crust.

Place on the preheated oven and cook for 60-75 minutes or until the center is set.

Cool on a wire rack to room temperature.  Then lightly cover and refrigerate overnight.

To make the ganache topping, place the chocolate in a bowl.  Heat the heavy cream on the stovetop or microwave until steaming.  Pour over the chocolate and stir until smooth.

Remove the cheesecake from the springform and pour the ganache over the cheesecake.  Press the crushed peppermints onto the sides of the cheesecake and decorate the top with whole peppermints.  Refrigerate for 1 hour or until ready to serve.

Serves 10-12