Crust
2 cups chocolate wafer cookie crumbs (about 28 wafers) I did about 14 wafers, and 14 Girl scout chocolate mint cookies
½ stick melted butter
Filling
4 packages (8 oz. each) cream cheese (I used reduced fat)
1 cup sugar
2 Tablespoons cornstarch
½ cup whipping cream
⅓ cup peppermint schnapps
4 large eggs
Chocolate Ganache (recipe follows)
6-8 fun-size peppermint patties cut into pieces
Lightly coat 9-inch springform pan with no-stick cooking spray. Wrap foil under bottom and around outside of pan to collect any drips during baking; set aside.
For Crust: In medium bowl, combine all crust ingredients until evenly moistened. Press mixture firmly into bottom of prepared pan.
For Filling: In large mixer bowl, beat cream cheese with sugar and cornstarch at high speed until smooth. Beat in cream and Schnapps. Add eggs one at a time beating at low speed just until blended. Pour into prepared pan. Bake in 325°F oven until edges are set and center is almost set, about 55-60 minutes. Turn oven off. Leave cheesecake in oven with door ajar for 30 minutes. Loosen edges of cake from pan with sharp knife. Cool on wire rack to room temperature. Top with Ganache and chill uncovered until set. Cover and chill overnight before removing springform ring. Garnish with peppermint patties.
Chocolate Ganache
½ cup semisweet chocolate chips
¼ cup heavy whipping cream
2 teaspoons Peppermint Schnapps
In 2-cup glass measure, combine chocolate chips and cream. Microwave (high) for 1 minute. Let stand 2 minutes stir until chocolate is melted and smooth. Cool slightly; stir in Schnapps.
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