An easy, quick, and delicious recipe that will soon become a family favorite.
– Cream Cheese – Eggs – room temp – Heavy cream – Granulated Sugar – Cornstarch – Peppermint extract – Chocolate sandwich cookies – crushed – Butter – Salt – Semi-sweet chocolate
Crush the cookies and mix in the melted butter and salt. Crush the cookies and melt them in the melted butter and salt. Bake for 12 minutes
In a food processor, blend the cream cheese together with the heavy cream. Mix in the cornstarch, salt, sugar, crushed peppermint, and peppermint extract.
Beat in the eggs one at a time and just until it is mixed in. DO NOT OVERMIX!
Scoop the cheesecake filling into the crust.
Cover the cheesecake with foil and pressure cook for 40 minutes. Allow an 18 minute natural release.
Allow the cheesecake to chill for 24 hours before glazing and topping the cheesecake.