1 cup chocolate wafer crumbs (19 wafers)
2 Tbsp. sugar
3 Tbsp. butter, melted
1 cup (6-oz. package) semi-sweet chocolate morsels
1 tsp. peppermint extract
1 (8-oz.) packages cream cheese, softened
2.3 cups sugar
3 large eggs
1 tsp. pure vanilla extract
3 egg whites
1 (7-oz.) jar marshmallow cream
Preheat oven to 350 degrees.
Combine first three ingredients, press into bottom of a 7-in. spring-form pan. Bake for 10 minutes. Set aside.
Melt chocolate morsels in a heavy saucepan over low heat. stirring constantly. Stir in the peppermint extract. set aside.
Beat the cream cheese on medium speed with a electric mixer until creamy; gradually add 2/3 cup sugar beating well. Add eggs 1 at a time, beating after each addition. Stir in melted chocolate and vanilla extract.Pour mixture into prepared pan. Bake for 50 minutes.
Remove from the oven; gently run a knife around the edge of pan to release sides, and cool on a wire rack.
Cover and chill for 8 hour.
Beat egg whites at high speed of an electric mixer until soft peaks form.
Gradually add marshmallow cream beat until stiff peaks form. Gently run knife around the edge of cheesecake to release sides from pan; carefully remove pan. Place cheesecake on a baking sheet. Carefully spread the egg white mixture over top and sides of the cheesecake.
Bake at 325 degrees for 25 to 30 minutes or until golden brown. Serve immediately.