Yield: 6 servings
Measure | Ingredient |
---|---|
1 cup | Chocolate wafer crumbs |
3 packs | 8-ounce cream cheese, soften |
⅔ cup | Sugar |
3 eaches | Eggs |
1 pack | 6-ounce semi-sweet chocolate |
3 tablespoons | Margarine, melted |
½ cup | Chopped creme de menthe mint |
½ cup | Sour cream |
1 teaspoon | Vanilla |
BASE
BODY
BODY: Combine crumbs and margarine; press onto bottom of 9-inch springform pan. Bake at 350, 10 minutes.
BODY: 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 chocolate, mint wafers, sour cream and vanilla; pour over crust. Bake at 350, 50 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill.
Garnish with additional mint wafers, if desired.