Ingredients:

  • 1 ½ cups crushed chocolate wafer cookies
  • ½ cup unsalted butter, melted
  • 2 tablespoons granulated sugar
  • 2 (8-ounce) packages cream cheese, softened
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 3 large eggs
  • 1 cup sour cream
  • 1 cup heavy cream
  • 1 (8-ounce) container whipped topping (Cool Whip)
  • 2 tablespoons powdered sugar
  • ½ teaspoon green food coloring
  • 12 mini chocolate trees (for decoration, optional)
  • Festive sprinkles (for decoration, optional)

Instructions:

  1. Preheat your oven to 325°F (160°C).
  2. In a medium bowl, combine the crushed chocolate wafer cookies, melted butter, and granulated sugar. Mix until well combined.
  3. Press the mixture evenly into the bottom of a 9-inch springform pan. Use the back of a measuring cup or your fingers to help compact it.
  4. Bake the crust in the preheated oven for 10 minutes. Remove and allow to cool slightly.
  5. In a large mixing bowl, beat the softened cream cheese until smooth and creamy, about 2 minutes.
  6. Gradually add the sugar and vanilla extract; continue to mix until combined.
  7. Add the eggs one at a time, mixing well after each addition.
  8. Gently fold in the sour cream and heavy cream until fully incorporated.
  9. Pour the cheesecake filling over the cooled crust in the springform pan and smooth it out.
  10. Bake in the oven for 50-60 minutes or until the center is slightly jiggly.
  11. Let the cheesecake cool at room temperature for about 15 minutes.
  12. Cover the pan with plastic wrap and refrigerate for at least 4 hours to set.
  13. In a bowl, combine the whipped topping, powdered sugar, and green food coloring. Mix until uniform.
  14. Once chilled, spread the green whipped topping over the cheesecake.
  15. Place the mini chocolate trees on top and sprinkle with festive sprinkles if desired.
  16. Carefully remove the sides of the springform pan. Slice and serve chilled.