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1
SET aside 1/2 cup Dark Chocolate and Mint morsels for ganache topping.
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2
From remaining morsels, sort out 1 tablespoon mint morsels and place in small, heavy-duty plastic bag for drizzle; set aside.
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3
COMBINE remaining Dark Chocolate and Mint morsels AND the semi-sweet chips in medium, uncovered, microwave-safe bowl.
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4
MELT on MEDIUM-HIGH (70%) power for 1 minute; STIR.
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5
The morsels may retain some of their original shape.
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6
If necessary, microwave at additional 10- to 15- second intervals, stirring just until smooth.
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7
Cool slightly.
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8
BEAT cream cheese, pudding mix, brown sugar, and granulated sugar in medium mixing bowl until smooth.
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9
Add 2 tablespoons cream, the milk, and vanilla extract and mix well.
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10
Add melted chocolate; continue beating for 1 minute.
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11
Gently fold in Cool Whip.
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12
Spoon into crust and smooth top.
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13
MICROWAVE remaining 2 tablespoons cream in 1-cup glass measure on HIGH (100% power) for 20 seconds or until boiling.
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14
Add reserved 1/2 cup morsels to cream; let sit for 1 minute.
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15
Stir until smooth.
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16
Cool for 5 minutes.
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17
Spread ganache over cheesecake to within 1/4-inch of edge.
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18
MICROWAVE reserved mint morsels in bag on MEDIUM-HIGH (70%) power for 20 seconds; knead.
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19
Microwave at 10- to 15-second intervals, kneading until smooth.
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20
Cut tiny corner from bag.
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21
Drizzle over top of ganache.
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22
Refrigerate for at least 2 hours.
