𝑴𝒊𝒏𝒕 𝑪𝒉𝒐𝒄𝒐𝒍𝒂𝒕𝒆 𝑭𝒖𝒅𝒈𝒆 𝑪𝒉𝒆𝒆𝒔𝒆𝒄𝒂𝒌𝒆 𝑪𝒂𝒌𝒆 🍰

𝑴𝒊𝒏𝒕 𝑪𝒉𝒐𝒄𝒐𝒍𝒂𝒕𝒆 𝑭𝒖𝒅𝒈𝒆 𝑪𝒉𝒆𝒆𝒔𝒆𝒄𝒂𝒌𝒆 𝑪𝒂𝒌𝒆 🍰

Ingredients:

For the crust:

- 2 cups chocolate cookie crumbs
- 1/4 cup unsalted butter, melted
- 24 oz (680g) cream cheese, softened
- 1 cup granulated sugar
- 1 cup sour cream
- 1 teaspoon vanilla extract
- 3 large eggs
- 1/2 cup mini chocolate chips
- 1/2 teaspoon mint extract

For the fudge layer:

- 1 cup dark chocolate chips
- 1/2 cup sweetened condensed milk
- 1/2 teaspoon mint extract

For decoration:

- Whipped cream
- Mint leaves
- Chocolate shavings

Instructions:

1. Preheat oven to 325°F (163°C). Grease a 9-inch springform pan.
2. For the crust: In a bowl, mix chocolate cookie crumbs and melted butter. Press mixture into the bottom of the prepared pan. Bake for 10 minutes, then let cool.
3. For the cheesecake: In a large bowl, beat cream cheese until smooth. Add sugar and mix well. Beat in sour cream and vanilla extract. Add eggs one at a time, beating well after each addition. Stir in mini chocolate chips and mint extract.
4. Pour half of the cheesecake batter over the cooled crust.
5. For the fudge layer: In a microwave-safe bowl, melt dark chocolate chips and sweetened condensed milk in 30-second intervals, stirring until smooth. Stir in mint extract. Pour half of the fudge mixture over the cheesecake batter in the pan.
6. Repeat with the remaining cheesecake batter and fudge mixture.
7. Bake for 60-70 minutes, or until the center is set and the edges are lightly browned. Turn off the oven and let the cheesecake cool in the oven with the door slightly open for 1 hour.
8. Refrigerate the cheesecake for at least 4 hours or overnight before removing from the pan.
9. Decorate the top with whipped cream, mint leaves, and chocolate shavings.

Prep Time: 30 minutes | Baking Time: 60-70 minutes | Total Time: Approximately 5 hours | Servings: 12 slices