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.