Cheesecake ( grasshopper #2 )
1 cheesecake
Ingredients
| Quantity | 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 |
Directions
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.