Instructions

Make the shortbread crust:

1. Preheat oven to 350°F. Add the flour, confectioners’ sugar, cocoa powder and salt to a small bowl and whisk together.
2. Melt the butter in a small saucepan (or in the microwave), add the vanilla extract to the butter and stir, then pour into the dry ingredients and stir together until thoroughly moistened. 
3. Press the dough evenly along the bottom and sides into a 9-inch tart pan with a removable bottom.
4. Place the tart pan on a baking sheet and bake until the crust looks dry and matte instead of glistening with butter, about 20 minutes. (It can be tricky to tell when dark chocolate doughs are baked enough without burning because the color doesn’t change much. The dough will go from glossy to matte and smell lovely and chocolatey when it’s baked enough. Check at 18 minutes and every minute until it looks done.)
5. Let cool before filling.

Make the cheesecake filling:

1. In a large bowl, using an electric hand mixer (or a stand mixer), mix cream cheese and granulated sugar together until smooth and well combined.
2. Scrape the sides and mix again to ensure there are no lumps. Stir in peppermint extract and food coloring (if using).
3. With the mixer on, add cream in four increments, letting it whip into the cream cheese after each addition.
4. Whip 1 minute until thick and light. Scrape the sides and bottom to ensure even mixing and whip again if needed.
5. Pour cheesecake filling into the cooled shortbread crust, cover with plastic wrap, and place in the fridge to chill for 2 hours or overnight.

To finish:

1. Melt your Andes mints or chocolate in the microwave in 30 second increments, stirring in between.
2. When the chocolate is melted, smooth, and homogeneous, pour over the top of your cold tart and spread into an even layer. Refrigerate for another 30 minutes.
3. Best served cold!