Yield: 1 cheesecake
|1½ cup||Chocolate wafer crumbs; about 26 chocolate wafers|
|¼ cup||Butter (or marg.); melted|
|24 ounces||Cream cheese; solftened, 3pk|
|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.