Thin mint cheesecake

1 Servings

Ingredients

QuantityIngredient
1cupThin Mint cookies, crushed into bottom of 9\" Springform pan
2packsCream cheese, (8 oz)
6ouncesSemi-sweet chocolate chips, melted
½cupSugar
¾cupThin Mints, crushed
2Eggs, beaten
1teaspoonVanilla
2packsCream cheese, (8 oz)
6ouncesChocolate chips
1cupSugar
½cupSour cream
2Eggs
1teaspoonVanilla
1teaspoonPeppermint extract
14ouncesChocolate chips
6ouncesWhipping cream
1teaspoonPeppermint

Directions

NORMA WRENN NPXR56B

CRUST

FIRST LAYER FILLING

SECOND LAYER FILLING

TOPPING

First Layer: Beat cream cheese until lumps are gone, then add sugar and mix well. Add melted chocolate chips, then cookies. Mix in eggs and vanilla.

Pour into pan and place in freezer to firm up. Second Layer: Beat cream cheese until lumps are gone. Add sugar, chocolate chips, then sour cream.

When smooth, finish with eggs and extracts. Pour second layer on top of (hopefully) firm first layer. Bake at 325 degrees for 1-½ hours, until top feels jiggly but firm. Cool, refrigerate. Topping: Melt chocolate chips, whisk in cream and peppermint. While topping is still runny, spread over whole cake and decorate with cookies. Accent with green icing around cookies. Keep chilled. Source: Abilene Reporter-News, Silvetta, Cypress Street Station

Posted to JEWISH-FOOD digest V97 #049 by Nancy Berry <nlberry@...> on Feb 12, 1997.