Mint chocolate candy cheesecake
6 servings
Ingredients
| Quantity | 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 |
Directions
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.