As I was already making a cheesecake and I had all the ingredients on hand I decided to do a second one.  I have made this cheesecake many times in the past and it always gets rave reviews.  It is especially good during the holidays as it has the peppermint which just sings holiday.  It is also nice for holiday buffets or to take as a gift during the holidays as it is a rather large cake and since it is rich and a little goes a long way, it will serve a crowd.  It has a chocolate cookie crust and a rich dense filling with a hint of peppermint.

For the crust:

9 oz chocolate wafer cookies, broken
1/4 cup sugar
1/2 cup melted butter

In a food processor combing the cookies and sugar and process until you have fine crumbs.  With the processor running, pour in the melted butter until the crumbs are moistened.  Press the mixture into the bottom and up the sides of a 9 inch springform pan.  Wrap the pan in foil to prevent any leaking.  My pans generally don’t leak but I always do this as a precaution.

For the filling.

10 oz bittersweet chocolate
2 lbs cream cheese at room temperature
1 1/4 cups sugar
1/3 cup cocoa powder
1 teaspoon peppermint extract
4 large eggs

Melt the chocolate and set aside while you get on with the rest of the filling.

In the bowl of an electric mixer beat the cream cheese and sugar until very smooth. Beat in the cocoa powder and peppermint extract until combined.  Scrape the bowl as needed.  Beat in the eggs one at a time, beating just until incorporated. Beat in the melted chocolate just until combined, scraping the bowl as needed.  Pour the mixture into the prepared crust and bake at 350 degrees until done, about 50 minutes.  Allow to cool completely and then chill for at least 4 hours.  Decorate as desired.