Yield: 20 Servings
Measure | Ingredient |
---|---|
\N \N | Crust----- |
9 ounces | Pkg Chocolate Wafers-crushed |
\N \N | (1 3/4 cups) |
½ cup | Unsalted Butter -- melted |
\N \N | Filling----- |
16 ounces | Cream Cheese -- softened |
½ cup | Sour Cream |
4 \N | Eggs |
⅔ cup | Sugar |
½ cup | Creme De Menthe |
¼ teaspoon | Mint Extract |
\N \N | Topping----- |
4 ounces | Semisweet Chocolate -- |
\N \N | Chopped |
½ cup | Sour Cream |
Preheat oven to 350.
In medium bowl combine crust ingredients; mix well. Press on bottom of ungreased 13 x 9 inch pan. Freeze crust while preparing filling.
In large bowl, combine all filling ingredients; beat on low speed until smooth. Pour into crust-lined pan and bake for 30 to 35 minutes or until knife inserted in center comes out clean. Cool.
Melt chocolate in double boiler. Cool 5 minutes; beat in sour cream.
Spread over warm cheesecake. Refrigerate 3 hours or until firm.
20 servings. Calories=300 Fat=20g Recipe By :