When things aren’t going my way and I am loosing my glue like today, I turn to cheesecake. I can’t post my latest cheesecake recipe, the Reef Sweetwater contest or anything requiring a photo as of yet due to an upgrade that seems to be taking FOR- E-V-E-R to process. So in the meantime I am re-posting this. Why? Because dadgum it Chocolate Mint Cheesecake makes everything better. That is… I believe that it does.

When you look at the photos keep in mind I was way more clueless in Feb. with my camera than I am now but that isn’t saying much 🙂  Anyway  I hope that you all enjoy the blast from the past and I truly hope to have new posts up very, very soon with LOADS of photos!


Tickled Red Lovely spring days are calling my name. I have daydreams of temperate, late evening, backyard parties, under shady old oak trees with the scent of jasmine perfuming the air. Spanish moss gently moving with the breeze, the laughter of children playing as they run around the yard. Colorful summer dresses, faded denim, breezy white shirts and flip flops. Mostly I day dream about a long table overflowing and laden with all sorts of scrumptious yummys.

On that table would be this decadent Chocolate Mint Cheesecake. Or as my darlin’ surfer calls it…gone! If you do not enjoy the flavor of rich, dark, sinful cocoa with mint, then this is not the cheesecake recipe for you. Don’t fret you guys, I have plenty more where this came from. As well as some new ones that I am dreaming up 🙂

Now those have me TICKLED. This recipe is an old Williams and Sonoma one. As ya’ll know I love my Williams and Sonoma. You can not find this particular chocolate mint recipe any longer on their website but they do have others. Such as chocolate mint ice cream…oh my!, chocolate mint tart…yum! and more that you will just have to check out for yourself. Fortunately for you guys I am bringing this particular recipe back .

I will go ahead and apologize for the lack of pictures with the crust. This cheesecake was made the other day along with three others. Four cheesecakes in one day will make anyone’s brain go a little loopy, never mind my kooky one. That’s okay I can talk you all through it and slip in pictures from other crusts to get my point across.

Here are the ingredients that you will need. Chocolate Crust

1 package (9oz) chocolate wafer, cookies broken. I use Teddy Grahams…they are easier than pulling apart Oreos.

1/4 cup sugar

1/2 cup unsalted butter, melted and cooled

Now for the talking you through it part.

Preheat the oven to 350.

Spray a 9 inch spring form pan with so that the crust will not stick. Also wrap the sides and bottom with foil.

Most recipes suggest mixing all of the ingredients for the crust in a blender. I mix mine in a bowl with a fork, it’s just easier for me that way. You can do either, whichever works best for you. Once the ingredients are thoroughly mixed, you will want to pour the crust mixture into the bottom of the spring form pan and gentle shake, in order to evenly distribute it across the bottom. Then slowly go around and form the crust about two inches up the sides. Excuse the graham cracker crust photos. Take your time. For me this is the fun part. I am usually jammin’ to some tunes as I make my crusts and cheesecakes. Turn on your i pod and get your groove on as you make some yummys. You are never to old to cut loose in your kitchen 🙂 At least your kids or honey bunny will be privilege to some hilarious free entertainment. Chocolate Mint Filling 10 oz bittersweet chocolate 2lb cream cheese at room temperature 1 1/4 cups  sugar 1/3 cup unsweetened cocoa 1 tsp peppermint extract (essence) 4 large eggs at room temperature In a heavy sauce pan over very low heat, melt the chocolate, stirring constantly until smooth. Remove and set aside. In a mixing bowl  combine the cream cheese and sugar. At medium speed beat until well blended and smooth. Beat in the peppermint extract and cocoa. Add in the eggs one at a time. Beating each egg until just combined. Add the melted bittersweet chocolate, beating until smooth. Don’t forget to pause occasionally to scrape down the sides to make sure that everything is blended. Pour the filling into the crust (it will just about fill it). See… there is that yummy chocolate crust. Bake until the center is just set, approx. 50 minutes. Transfer to a rack and let cool. Then cover with foil and refrigerate overnight or for up to 4 days. This image makes my surfer and monkeys go, Oooo…Ahhhh…cheesecake! At least this time they get to eat some. Usually the cheesecakes are for someone else. Now all I need to go with this is a Mint Julep, a nice spring day… a shade tree, a hammock and some good music. As well as family and friends to share it with. I hope that you enjoy this if you make it. Let me know how it turns out for you. Tickled Red