Cheesecake ( grasshopper #2 )

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 \N Eggs
1 \N 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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