Mint Chocolate Cheesecake

Instructions

1. 1

   Preheat oven to 180°C (350°F) and line the bottom with parchment paper.

   Tip: For easy removal.

2. 2

   Make the crust: In a medium bowl, mix together graham cracker crumbs, melted butter, and ground almonds until well combined.

   Tip: Press mixture into the prepared pan.

3. 3

   Bake the crust: Place the pan on a baking sheet and bake for 10 minutes. Let cool completely.

   Tip: Don't skip this step!

4. 4

   Melt the chocolate: In a double boiler or in the microwave in 30-second increments, stirring between each interval, melt the dark chocolate chips.

   Tip: Let cool slightly.

5. 5

   Beat the cream cheese: In a large bowl, beat the cream cheese until smooth, then add confectioner's sugar and beat until combined.

   Tip: Don't overbeat!

6. 6

   Add the eggs and whipped cream: Beat in the large eggs one at a time, then stir in the heavy whipping cream.

   Tip: Don't overmix!

7. 7

   Mix in the chocolate and mint: Stir in the melted chocolate, confectioner's sugar, and mint extract.

   Tip: Adjust the mint to taste.

8. 8

   Pour the filling into the crust: Pour the cheesecake batter into the prepared pan over the crust.

   Tip: Don't overfill!

9. 9

   Bake the cheesecake: Bake for 25-30 minutes or until the edges are set and the center is slightly jiggly.

   Tip: Don't overbake!

10. 10

    Let it cool: Let the cheesecake cool completely in the pan on a wire rack.

    Tip: Don't skip this step!

11. 11

    Chill the cheesecake: Refrigerate the cheesecake for at least 4 hours or overnight.

    Tip: For best results.

12. 12

    Serve and enjoy: Slice the cheesecake and serve with a sprinkle of confectioner's sugar and a few fresh mint leaves.

    Tip: Optional but recommended!