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1
Preheat the oven to 350 degrees F and generously butter a 9-inch springform pan.
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2
In a medium mixing bowl, combine cookie crumbs, and butter, until combined.
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3
Press into bottom of pan.
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4
Place pan on a large sheet pan.
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5
Bake for 10 minutes.
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6
Remove pan from oven, and reduce oven temperature to 325 degrees F.
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7
In a medium mixing bowl, whisk together the eggs, until just combined.
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8
In a large mixing bowl, using an electric mixer on medium speed, beat cream cheese until creamy, about 1 minute.
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9
Beat in sugar, vanilla extract, and mint extract, until combined, about 1 minute.
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10
Beat in cream and melted chocolate, until combined.
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11
Gradually beat in eggs, until just combined.
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12
Pour batter onto crust, and bake for 1 hour and 10-15 minutes, at 325 degrees F, or until cheesecake center barely jiggles when you shake the pan.
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13
Cool springform pan on a wire rack, for 1 hour; top with ganache.
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14
To make the ganache, heat the cream and butter in a small saucepan, over medium heat, until butter is melted, and mixture is hot.
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15
Remove pan from heat, and stir in chocolate, until melted, and well combined.
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16
Spread the ganache evenly over cheesecake.
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17
Chill cheesecake in the refrigerator for 8 hours, or until ready to serve.
