Mint Chocolate Cheesecake Cake
Make the Cheesecake Filling:
In a medium bowl, beat the cream cheese with powdered sugar and vanilla extract until smooth and creamy.
In a separate bowl, whip the heavy cream until stiff peaks form.
Gently fold the whipped cream into the cream cheese mixture until fully combined.
Make the Mint Chocolate Ganache:
Place chocolate chips in a heatproof bowl. In a small saucepan, heat the heavy cream until it just begins to simmer.
Pour the hot cream over the chocolate chips and let it sit for 1-2 minutes. Add peppermint extract and stir until smooth and glossy. Let cool slightly.
Assemble the Cake:
Carefully unroll the cooled cake and remove the towel. Spread the cheesecake filling evenly over the cake, leaving a small border around the edges.
Drizzle the slightly cooled mint chocolate ganache over the cheesecake filling.
Roll the Cake Again:
Starting from the same end as before, carefully roll the cake back up, gently peeling away the parchment paper as you roll. Place seam side down on a serving platter.
