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1
Preheat oven to 350 degrees F.
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2
Generously mist a 9-inch square baking pan (3 inches high) with nonstick spray, and line with a sheet of parchment paper, allowing the excess paper to drape over the sides of the pan.
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3
Place the chocolate sandwich cookies in the bowl of a food processor, and chop finely.
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4
Stir in the melted butter, and press the mixture into the bottom of the prepared pan.
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5
Place the sugar, cocoa, and salt in a large mixing bowl, and whisk to combine.
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6
Add the Philadelphia Cream Cheese, mixing on medium-low speed until combined.
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7
Add the eggs and yolks, one at a time, stopping to scrape the bottom and sides of the bowl with a silicone spatula after each addition.
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8
Stir in the cream, melted chocolate, and peppermint extract, and transfer the batter to the prepared pan.
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9
Rap the unbaked cheesecake sharply on the counter a few times to eliminate any large air bubbles.
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10
Place it in a larger baking dish, and pour very hot water into the larger dish until it comes up about 1 inch around the cheesecake pan.
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11
Bake for 20 minutes at 350 degrees F, then lower the oven temperature to 250 degrees F and bake for another 65 minutes, or until set around the edges but still slightly jiggly toward the center.
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12
Turn off the oven, and prop the door ajar with a wooden spoon.
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13
Allow the cheesecake to cool slowly in the oven for at least an hour.
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14
Refrigerate 2 hours to overnight before removing from the pan and cutting into bars.
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15
Garnish cheesecake bars with mints just before serving.
