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Luna Moth Cheesecake

A spin-off of Morgan's spectacular No-Bake Mint Chocolate Zebra Cheesecake, this is rich and refreshing with colors reminiscent of the Luna Moth.
Author: GalleyPirate

Ingredients

Crust

  • 25 Mint oreos
  • 4 tbsp Butter

Filling

  • 2 packets Unflavored gelatin powder (2½ tsp each)
  • 6 tbsp Could water
  • 2 8 oz Packages cream cheese, softened at room temperature is a must
  • 1 cup Granulated sugar
  • 2 cups Heavy cream
  • ½ cup Milk
  • ¼ cup Dark cocoa powder
  • 1-2 tsp Mint extract
  • Green food coloring, a few drops, colored as desired
  • Garnish with whipped cream, Andes mints or fresh lime leaves as desired, optional

Instructions

  • If you have a food processor, process the 25 mint chocolate oreos then add the melted butter. If you don't have a food processor, place the Oreos in a plastic bag and smash them into crumbles with whatever works best...a rolling pin, a bottle of sine, a can...I used the flat side of a meat tenderizer.
  • Press them into a 9" springform pan with your fingers or a small roller.
  • Set in the icebox to chill while you prepare the filling.
  • In a small bowl, sprinkle the gelatin powder over 6 tablespoons of cold water. Allow to sit until dissolved and re-solidified. Microwave for 30 seconds to re-liquify. If no microwave, just beat well before adding to the batter.
  • With an electric beater, cream the sugar with the cream cheese until smooth. It is very important that the cream cheese is room temperature and not chilled. This is the same principal as creaming sugar and butter for cookies and cakes.
  • Next add the cream, milk and gelatin water.
  • Next divide the batter into two equal parts. To one bowl of batter place the dark cocoa powder and mix well. To the other bowl add the mint extract and green food coloring. Mix this very well.
  • Now you can begin the assembly. Add one scoop of chocolate batter to the middle of the prepared crust. Directly on top of that, add one scoop of the mint batter; then another scoop of the chocolate and another scoop of the mint. Continue on with this until all batter is gone. Each scoop pushes the scoop below it to the edge.
  • Draw lines across the batter with a toothpick to create a nice design. Refrigerate until set, 3+ hours. This can be made a day or two ahead.
  • Gently release from the springform pan. Garnish with whipped cream and serve.

Notes