That’s a lot of title. But I had to get all the flavors in there…because they are all important.
Let’s talk about how this was the first time I’ve ever made cheesecake.
And I nailed it. As in, right texture, right flavor, and hey- it looked like a cheesecake when it came out of the oven! I called that a winning recipe. No water bath, no fancy oven tricks necessary.
First I mixed some Thin Mints with melted butter to make the crust. (“Grasshopper” cookies work perfect as a substitute) And really, you could use any cookie you love.
I mean, it’s just cookies with butter. Simple and just as tasty as it sounds.
Popped that in the oven, and as it cooled, I mixed up my cheesecake filling.
Guys, with each ingredient I got more excited. Cream cheese. Sour cream. Heavy cream.
Once the cheesecake was out of the oven…. I whisked up some ganache. So easy.
Drizzle it on the cooled cheesecake….
You can eat it room temperature, with the ganache tasting like hot fudge. Or, my personal favorite, throw the whole thing in the fridge for an hour before digging in. The cheesecake becomes creamy and dense, and the ganache becomes a smooth, solid chocolate topping.
I am so thankful that I still have a couple pieces in my fridge….
Ganache-Topped Chocolate Cheesecake with Thin Mint Crust