• 2 cups chocolate wafer cookie crumbs
• 3 tablespoons Dierbergs sugar
• 2 tablespoons Dierbergs butter, melted
• 4 packages (8 ounces each) cream cheese, softened
• 1 cup Dierbergs sugar
• 2 tablespoons cornstarch
• ½ cup whipping cream
• ⅓ cup peppermint Schnapps
• 4 large Dierbergs eggs
• ½ cup semisweet chocolate chips
• ¼ cup whipping cream
• 2 teaspoons peppermint Schnapps
• 6 to 8 fun-size peppermint patties, cut into pieces

Lightly coat 9-inch springform pan with no-stick cooking spray. Wrap foil under bottom and around outside of pan to collect any drips during baking; set aside.

 

FOR CRUST: In medium bowl, combine wafer cookie crumbs, sugar, and melted butter until evenly moistened. Press mixture firmly into bottom of prepared pan.

 

FOR FILLING: In large mixer bowl, beat cream cheese with sugar and cornstarch at high speed until smooth. Beat in cream and Schnapps. Add eggs one at a time beating at low speed just until blended.

 

Pour into prepared pan. Bake in 325°F. oven until edges are set and center is almost set, about 55 to 60 minutes. Turn oven off. Leave cheesecake in oven with door ajar for 30 minutes.

 

Loosen edges of cake from pan with sharp knife. Cool on wire rack to room temperature.

 

FOR GANACHE: In 2-cup glass measure, combine chocolate chips and cream. Microwave high 1 minute. Let stand 2 minutes; stir until chocolate is melted and smooth. Cool slightly; stir in Schnapps.

 

Pour Ganache over cheesecake; chill uncovered until set. Cover and chill overnight before removing springform ring. Garnish with peppermint patties.

Servings: 16
Serving Size: Per Serving

Per Serving
Calories: 453
Cholesterol: 137 mg
Fat: 30 g
Sodium: 298 mg
Carbohydrates: 38 g
Protein: 6 g
Fiber:
Saturated Fat: N/A