Yield: 10 servings
|-Eileen Shaughnessy XSPC52B|
|1 cup||Chocolate wafer crumbs|
|3 tablespoons||Margarine, melted|
|24 ounces||Cream cheese, softened|
|1 cup||Mint chocolate chips, melted|
|3||Large egg whites|
|7 ounces||Marshmallow creme (1 jr)|
Combine crumbs, margarine and sugar; press onto bottom of 9-inch spring- form pan. Bake at 350 degrees F., 10 minutes. Combine cream cheese and sugar, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition.
Blend in mint chocolate and vanilla; pour over crust. Bake at 350 degrees F., 50 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill. Beat egg whites until soft peakes form.
Gradually add marshmallow creme, beating until stiff peakes form.
Carefully spread over top of cheesecake to seal. Bake at 450 degrees F.; 3 to 4 minutes or until lightly browned.
From: Bobbie Beers Date: 09 Mar 96