This is a homemade mint chocolate cheesecake. I love the subtle mint flavour that comes from peppermint essence.
I made this recipe for my dad's birthday. The cheesecake part was a hit but the sour cream topping ended up being scraped off by most. Next time I'll just stick to a chocolate top layer. Thank you. - 16 Apr 2007 (Review from Allrecipes USA and Canada)
If you love the combination of mint and chocolate, this cheesecake is AWESOME! It is well worth the time and effort involved. My only suggestion is to use a 10-inch rather than a 9-inch pan, in order to fit the whole mixture. I made this recipe for a party, and had none left over, much to my chagrin! - 27 Jun 2000 (Review from Allrecipes USA and Canada)
Excellent recipe. I only changed one thing: I used chocolate graham crackers instead of wafer cookies for crust. I melted the chocolate along with 8 tablespoons of butter and blended it in with the crumbled graham crackers, and pressed it into a 10" springform. I followed the recipe exactly for the filling, but ended up with about 1/4 cup too much (even for a 10" pan!), which I discarded. I baked above a water bath. When it had cooled overnight, I made the glaze as the recipe called for as well as added about 1/8 cup of Bailey's Irish Cream and it gave the glaze a nice mild taste of liquor as well as slight coloring. Thank you Bonny for the wonderful recipe! I will definitely make this again. - 24 Nov 2005 (Review from Allrecipes USA and Canada)