Mint Chocolate Cheesecake by Rich Lum

Rich Lum

Cooked in a 6 qt IP on HP in a 7x3” push pan

Crust

20 Oreo Mint Thins

2 Tablespoons melted butter

CHEESECAKE

16 ounces Philadelphia Cream Cheese room temperature (RT)

¼ cup white sugar

¼ cup packed brown sugar

1 teaspoon vanilla

¼ cup sour cream

2 Tablespoons AP flour

2 tablespoon cocoa powder

7 ounces Andes Creme de Menthe baking chips

Grease the bottom and sides of your springform pan. Cut and place a parchment paper round on the bottom of your push pan / spring form pan

CRUST

Break up Oreos into a food processor,...pulse until it resembles course sand. With the processor running drizzle in the melted butter

Dump crumbs into your pan and form a crust on the bottom and half way up the sides

Place pan in the freezer while making the batter

CHEESECAKE

In a large bowl beat the cream cheese , brown sugar and white sugar with an electric mixer

Add the vanilla, cocoa, flour and sour cream...beat well

Add the whole egg and barely beat it in.

Add the 2 egg yolk and barely beat them in..

Finish incorporating the egg and yolks by Gently stirring and folding

Scoop out ½ cup of batter and put it in a bowl. Add green food coloring until you reach the desired "mint" color

Add the chocolate mint chips to a microwave safe bowl. Microwave for 1 minute, check and stir. Continue to microwave until completely melted...let it cool a bit

Add the melted chocolate to the first bowl and stir to blend.. Stir and Mix well

Pour half of the chocolate batter into to push pan

Sprinkle on a thin layer of mint Oreo crumbs then sprinkle a handful of Creme de Menthe chips on top.

Pour the remaining chocolate batter on top. Smooth out the surface with an off set spatula

Dollop the green batter on top with a teaspoon. Swirl gently with a toothpick

Cover your pan with a paper towel held on with a rubber band

Add 1 cup of water to your 6 qt pot. Put the trivet in. Make a foil sling to lower your pan and to remove your pan

Close and seal your lid

Set the pot to manual 32 minutes. Allow for a 15 minute NPR. Remove pan and set on a cooling rack on your counter for at least 1 hour. Cover the pan with foil and put it in the fridge overnight.

Use unflavored dental floss or a large knife to cut the cake

Girl Scout Thin Mints would work well in this cheesecake also.

I thought about putting Oreo halves on top of the cake but the slices were going to be frozen so I didn't .

Cheesecake freezes well..slice the cake into desired wedge sizes, place them on a cookie sheet and put it in the freezer for about an hour. Remove them and wrap each one with plastic wrap and place them in a gallon zip bag. Remove as muc air as you can

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