cheesecake ( grasshopper #2 )
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- Cheesecakes
- Yield
- 1 cheesecake
| Measure | Ingredient |
|---|---|
| 1½ cup | Chocolate wafer crumbs; about 26 chocolate wafers |
| ¼ cup | Butter (or marg.); melted |
| 24 ounces | Cream cheese; solftened, 3pk |
| 1½ cup | Sugar |
| 4 | Eggs |
| 1 | Egg yolk |
| ¼ cup | Creme de menthe; white or green, plus |
| 2 tablespoons | Creme de menthe;white or grn |
| 3 tablespoons | Creme de cacao, white |
| 4 ounces | Chocolate, semi-sweet |
| ½ cup | Sour cream |
Combine chocolate wafer crumbs and butter, stirring well. Press onto bottom of a 9" springform pan; set aside.
Beat cream cheese at medium speed of electric mixer until light and fluffy. Gradually add sugar, beating well. Add eggs, one at a time, beating well after each addition. Ad egg yolk, and beat well.
Stir creme de menthe and creme de cacao into cream cheese mixture; spoon into crust. Bake at 350 degrees for 55 to 60 minutes or until set. Cool thoroughly.
Melt chocolate in top of a double boiler, and allow to cool; stir in sour cream. Spread chocolate mixture over top of cheesecake; chill well before serving.
SOURCE: Southern Living Magazine, September, 1980.
Typed for you by Nancy Coleman.
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