Chocolate Mint Cheesecake

CRUST
2 cups chocolate cookie crumbs*
6 tablespoons unsalted butter, melted

FILLING
6 oz. semisweet chocolate, chopped
3 (8-oz.) pkg. cream cheese, softened
1 cup sugar
2 tablespoons all-purpose flour
4 eggs, room temperature
1 cup sour cream
2 teaspoons vanilla extract
1 teaspoon peppermint extract

GLAZE
6 oz. semisweet chocolate, finely chopped
1/3 cup whipping cream
2 tablespoons unsalted butter, cut up
1 tablespoon light corn syrup
1/2 teaspoon peppermint extract

1. Heat oven to 350°F. Wrap bottom and sides of 9-inch springform pan with wide heavy-duty foil. Combine cookie crumbs and melted butter in medium bowl until crumbs are evenly moistened. Press evenly into bottom and 1 inch up sides of pan. Bake 6 to 8 minutes or until set; cool on wire rack.

2. Place 6 oz. chopped chocolate in medium heatproof bowl; place over saucepan of barely simmering water (do not let bowl touch water). Stir frequently until chocolate is smooth and melted; remove bowl from saucepan.

3. Beat cream cheese and sugar in large bowl at low speed until smooth. Beat in flour. Beat in 2 of the eggs just until combined; repeat with remaining 2 eggs. Scrape down sides of bowl. Beat in sour cream and vanilla just until blended.

4. Reserve 2 cups batter in medium bowl; stir in 1 teaspoon peppermint extract.

5. Stir melted chocolate into batter in large bowl until completely blended; pour into crust. Place pan in large shallow roasting or broiler pan. Fill with enough hot tap water to come halfway up sides of springform pan.

6. Bake 35 minutes. Carefully slide out oven rack several inches. Pour reserved peppermint batter evenly over cheesecake. Bake 25 minutes or until edges are puffed and top is dry to the touch. Center should move slightly when pan is tapped but should not ripple as if liquid. Remove cake from water bath; remove foil. Place on wire rack; cool to room temperature, about 2 hours.

7. Meanwhile, place 6 oz. finely chopped chocolate in another large bowl. Place cream, 2 tablespoons butter and corn syrup in heavy medium saucepan; heat over medium heat 2 to 3 minutes or until hot (temperature will be about 190°F.). Remove saucepan from heat as soon as first bubble appears; pour over chocolate. Let stand 1 minute to soften; stir until mixture is smooth and chocolate is melted. Stir in 1/2 teaspoon peppermint extract. Cool to room temperature, about 1 hour.

8. Pour glaze over cooled cheesecake in pan, spreading evenly over top; refrigerate at least 6 hours before serving. (Cheesecake can be made 3 days ahead. Cover and refrigerate.) Store in refrigerator.

TIP *Crush chocolate wafer cookies or chocolate sandwich cookies in food processor or in plastic bag with rolling pin.