Don’t worry if your cheesecake cracks; the light and fluffy layer of whipped cream will cover it.
Stir together first 3 ingredients in a medium bowl.
Let stand at room temperature until ready to use.
Credit:Linda Pugliese, Hector Sanchez; Styling: Heather Chadduck Hillegas, Buffy Hargett Miller
Prepare Filling: Reduce oven temperature to 325.
Beat cream cheese and 1 cup sugar at medium-low speed with a heavy-duty electric stand mixer just until smooth.
Add chocolate mixture and extracts, and beat at low speed just until blended.
Bake at 325 for 50 minutes to 1 hour or until center of cheesecake jiggles and is almost set.
(Do not remove sides.)
Cool cheesecake completely on a wire rack (about 2 hours).
Cover and chill 8 hours to 2 days.
Remove sides of pan, and spread Whipped Peppermint Cream over cheesecake.
