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Grasshopper Cheesecake with Nutella Mint Drizzle

Author Erica Schwarz

Ingredients

  • c Oreo cookie crumbs made from ~24 cookies, fillings removed and discarded
  • 6 T unsalted butter melted
  • 2 8 oz pkgs cream cheese
  • 1 c sugar
  • 8 oz sour cream
  • 2 large eggs
  • 3 egg yolks
  • ¼ c green Créme-de-Menthe liqueur
  • 1 12 oz bag Hershey's mini semi-sweet chocolate morsels
  • ½ c Nutella
  • 3 T half and half
  • ¼ t peppermint extract

Instructions

  1. Let all ingredients come to room temperature.
  2. On the bottom rack of your oven, place a 13×9 baking dish filled with 2-inches of very hot water. Heat oven to 325F.
  3. For the crust, combine the cookie crumbs and butter. Press the crumbs over the bottom of a 9-inch springform pan and 2-inches up the sides of the pan. Chill the crust while the remaining ingredients are prepared.
  4. For the filling, beat the cream cheese in large bowl until fluffy. Add the sugar and sour cream and beat until smooth. Beat in the eggs and yolks, 1 at a time. Mix in the Créme-de-Menthe. Fold in the chocolate morsels. Pour the filling over the prepared crust.
  5. Place the cheesecake on the middle rack (still with the water bath on the bottom rack – see *Note below). Bake at 325F for 50-55 minutes. (Remember, cheesecake isn’t actually a cake, it’s similar to a custard so you do not want the top browned and you want the center still jiggly.) Turn off the heat, crack the oven, and let the cake sit there 20-25 minutes. Remove to a rack to cool completely. Cover and refrigerate until well chilled, at least 6 hours.
  6. To make the Nutella Mint Drizzle, whisk together the nutella, half and half, and peppermint extract. Drizzle over the cheesecake (I used a sandwich bag with a corner cut off to pipe the pattern in the photos). If desired, dust dish with cocoa powder and serve with whipped cream.