Yield: 1 Servings
Measure | Ingredient |
---|---|
1½ cup | Chocolate cookie crumbs; (about 42 1.5inch chocolate snaps) |
1 tablespoon | Sugar |
2 tablespoons | Butter; melted |
2 packs | (8-oz) cream cheese at room temperature |
1 cup | Sugar |
3 \N | Eggs |
¼ cup | Creme de menthe |
2 tablespoons | White creme de cacao |
4 ounces | Sweet cooking chocolate |
½ cup | Dairy sour cream |
Contributor: manda@.cs.mu.oz (Amanda Lynch) In a small bowl, combine crumbs, 1 tbsp. sugar and melted butter. Press on bottom and 1½ inches up the side of an 8-inch springform pan; refrigerate.
Preheat oven to 350F (175C). In a large mixer bowl, cream the cheese and 1 cup sugar. Add eggs, beating until smooth. Stir in creme de menthe and creme de cacao. Pour into prepared crust. Bake 40 to 45 mins. Cool in pan.
Melt chocolate; cool about 5 mins. Stir sour cream into melted chocolate.
Spread over slightly cooled cheesecake. Refrigerate until set. Remove side of pan.
Serves:
8--10
Posted to recipelu-digest by Sandy <sandysno@...> on Mar 17, 1998