Chocolate Mint Cheesecake?

Please help me find a recipe for chocolate mint cheesecake. I've tried Google, but I can't find what I'm looking for. Any recipe that is a combination of chocolate, chocolate chips, mint, or caramel would help! Thanks!

Chocolate Mint Cheesecake?
ummm not sure about the triple layer part...but i did find a couple...good luck!



Chocolate Mint Swirl Cheesecake



Crust

1 cup chocolate wafer cookie crumbs

3 tablespoons sugar

3 tablespoons butter or margarine, melted



Filling

4 packages (8 ounces each) PHILADELPHIA? Cream Cheese, softened

1 cup sugar

1 teaspoon vanilla

4 eggs

2 squares BAKER'S? Semi-Sweet Baking Chocolate, melted

1 package (4.67 ounces) crème de menthe candies, coarsely chopped

10 drops green food coloring



Crust

MIX crumbs, sugar and butter; press onto bottom of 9-inch springform pan. Bake at 325°F for 10 minutes if using a silver springform pan. (Bake at 300°F for 10 minutes if using a dark nonstick springform pan.)



Filling

MIX cream cheese, sugar and vanilla with electric mixer on medium speed until well blended. Add eggs, mixing on low speed just until blended. Spoon 1-1/2 cups batter into small bowl; blend in melted chocolate. Add mint candies and food coloring to remaining batter. Pour 1/2 of the mint batter over crust. Using tablespoon, dollop 1/2 of the chocolate batter over mint batter layer; repeat layers. Cut through batter with knife several times to create marble effect.



BAKE at 325°F for 1 hour or until center is almost set if using a silver springform pan. (Bake at 300°F for 1 hour or until center is almost set if using a dark nonstick springform pan.) Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight.











Oh yippee...i found one! I hope this is what u were lookin for

Triple Layer Chocolate Cheesecake

2 cups crushed Oreo crumbs

3/4 cup sugar, divided

1/4 cup margarine, melted

Two 8-ounce packages cream cheese, softened and divided

3 eggs divided

1 teaspoon vanilla extract

2 ounces semi-sweet chocolate, melted

1-1/3 cups sour cream

1/3 cup brown sugar, packed

1 tablespoon flour

1/4 cup chopped pecans

5 ounces cream cheese

1/4 teaspoon almond extract

Preheat oven to 325F. Mix Oreo crumbs, 1/4 cup sugar and butter in bowl. Press into bottom and up sides of springform pan. Mix 8 ounces cream cheese and 1/4 cup sugar. Beat 3 minutes. Add 1 egg and 1/2 teaspoon vanilla.



Stir in pecans. Spoon gently over chocolate layer. Combine 5 ounces cream cheese and 1/4 cup sugar. Add 1 egg. Stir in remaining 1 cup sour cream, 1/4 teaspoon vanilla and almond extract. Spoon over layers. Bake 1 hour. Turn oven on and let sit in oven 30 minutes.



Remove. Chill 8 hours. Garnish with chocolate mint leaves. To make chocolate mint leaves. Pick mint leaves from garden. Wash and dry completely. Paint back of mint leaves with clean artist's brush.



Allow to cool thoroughly. Peel leaf away from chocolate. Use as garnish on cheesecake.









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Reply:ewww...mint in a cheesecake? no wonder you can't find a recipe...but try food network. they have everything.
Reply:CHOCOLATE MINT CHEESECAKE



BASE:



9 oz. plain graham crackers

3 tbsp. cocoa

4 1/2 oz. butter



FILLING:



2 (8 oz.) pkgs. cream cheese

2/3 c. sugar

2 tsp. vanilla

2 tsp. gelatin

4 tsp. water

2 c. whipping cream

12 chocolate after dinner mints

2 tbsp. water, extra



Base: Crush crackers finely, add cocoa, mix well and stir in melted butter. Press mixture on to sides and base of 8 1/2 inch spring pan, greased. Refrigerate while preparing filling. Filling: Beat cream cheese, sugar, vanilla until smooth. Sprinkle gelatin over water, dissolve over double boiler, cool slightly. Add to cream cheese mixture. beat well, fold in whipped cream. Spoon mixture into crumb crust. Dissolve mints in extra water over double boiler; cool a little. Spoon chocolate mint mixture over cream cheese mixture and swirl lightly into mixture with a spoon. Chill until set.
Reply:ooh yes! ths ones all mine! im a proffesional cook and have done alot of playing with chocolate and mint. heres a good thing to do. make a mint chocolate ganache. use 2 oz of butter, 2 oz of heavy whipping cream, about 8 - 12 oz of a good chocolate, and peppermint extract to taste. melt the butter and cream over a double boiler, add the chocolate and stir and melt it down. be patient dont burn your chocoalte. when its all melted down add your mint extract to taste, keep in mind that as something cools its flavor become less intense. i usually us about 3 tablespoons of mint. then let it cool stirring occasionally. now you can either pipe the chocolate out using a round piping tip and pipe straight lines and freeze then break the straws of chocolate into the size you want or you can just freeze the batch and hack away at the frozen ganache breaking it into lil pieces using a cleaver or big chef knife. but after you get your pieces re freeze them. make your cheese cake batter, for the final step add your mint chocolate ganache pieces and bake..... mmmmm or you cant take the ganache and melt it and pour it over the top enrobing your fully baked cheesecake then chilling it for a nice mint chocolate coating to your delicate cheesecake. the possibilities are endless... just have fun.
Reply:MINT CHOCOLATE CHEESECAKE SQUARES



1 c. sugar

24 oz. cream cheese, softened

5 eggs

1/2 tbsp. mint extract

1/2 tbsp. vanilla extract

6 oz. mint chocolate chips, melted %26amp; cooled

Slowly add the sugar to the softened cream cheese, creaming them together. Add the eggs, 1 at a time, beating well after each egg. Add the mint and vanilla extract. Put aside 2 cups of this mixture and add to it the melted mint chips, blending them together. Pour the remainder of the cheesecake mix into a generously buttered 9" square pan. Add the mint chocolate mixture on top. Bake at 350 degrees for 40 to 45 minutes. Cool completely then cut into squares. Chill in refrigerator or freeze.





NO - BAKE CHOCOLATE MINT CHEESECAKE



1 (10 oz.) pkg. (1 1/2 c.) mint chocolate morsels, divided

1/3 c. butter, melted

1 1/2 c. finely crushed chocolate wafer cookies



FILLING:

1 1/4 c. mint chocolate morsels, reserved from 10 oz. pkg.

1/2 c. milk

1 env. unflavored gelatin

1 (8 oz.) pkg. plus 1 (3 oz.) pkg. cream cheese, softened

3/4 c. sour cream

1/4 c. sugar

1/8 tsp. vanilla extract

1/2 c. heavy cream, whipped



Combine over hot, not boiling, water, 1/4 cup mint-chocolate morsels and butter; stir until morsels are melted and mixture is smooth. Add cookie crumbs; stir until well blended. Pat firmly into a 9 inch springform pan, covering bottom and 2 inches up sides; chill.



Filling: Melt over hot, not boiling, water, remaining 1 1/4 cups chocolate morsels. Stir until smooth; set aside. Pour milk into medium saucepan; sprinkle gelatin on top. Set aside 1 minute. Cook over low heat, stirring constantly, until gelatin dissolves. Set aside.



In large bowl, combine cream cheese, sour cream, sugar and salt; beat until fluffy. Beat in melted morsels, gelatin mixture and vanilla extract. Fold in whipped cream. Pour into prepared pan. Chill; remove rim. Makes one 9 inch cheesecake.







MINT CHOCOLATE CANDY CHEESECAKE



CRUST:

1 c. chocolate wafer crumbs

3 tbsp. butter, melted

Combine crumbs and butter. Press in bottom of a 9-inch springform pan. Bake at 350 degrees for 10 minutes.



FILLING:

3 (8 oz.) pkgs. cream cheese, soft

2/3 c. sugar

1 (6 oz.) pkg. semi-sweet chocolate chips, melted

3 eggs

1/2 c. chopped creme de menthe mint wafers

1/2 c. sour cream

1 tsp. vanilla



Combine cream cheese and sugar on medium speed until well blended. Add eggs, one at a time; mix well. Blend in chocolate mint wafers, sour cream, vanilla; pour over crust. Bake at 350 degrees for 50 minutes. Loosen cake from rim of pan. Cool before removing rim of pan. Chill. Garnish with additional wafers stuck all around cake.