Chocolate Peppermint Cheesecake Bars

1. 1

   Preheat oven to 350 degrees F.

2. 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.

3. 3

   Place the chocolate sandwich cookies in the bowl of a food processor, and chop finely.

4. 4

   Stir in the melted butter, and press the mixture into the bottom of the prepared pan.

5. 5

   Place the sugar, cocoa, and salt in a large mixing bowl, and whisk to combine.

6. 6

   Add the Philadelphia Cream Cheese, mixing on medium-low speed until combined.

7. 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.

8. 8

   Stir in the cream, melted chocolate, and peppermint extract, and transfer the batter to the prepared pan.

9. 9

   Rap the unbaked cheesecake sharply on the counter a few times to eliminate any large air bubbles.

10. 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.

11. 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.

12. 12

    Turn off the oven, and prop the door ajar with a wooden spoon.

13. 13

    Allow the cheesecake to cool slowly in the oven for at least an hour.

14. 14

    Refrigerate 2 hours to overnight before removing from the pan and cutting into bars.

15. 15

    Garnish cheesecake bars with mints just before serving.

* Per serving · 4 servings · Values may vary.