Thin mint cheesecake

Yield: 1 Servings

Measure Ingredient
1 cup Thin Mint cookies, crushed into bottom of 9\" Springform pan
2 packs Cream cheese, (8 oz)
6 ounces Semi-sweet chocolate chips, melted
½ cup Sugar
¾ cup Thin Mints, crushed
2 \N Eggs, beaten
1 teaspoon Vanilla
2 packs Cream cheese, (8 oz)
6 ounces Chocolate chips
1 cup Sugar
½ cup Sour cream
2 \N Eggs
1 teaspoon Vanilla
1 teaspoon Peppermint extract
14 ounces Chocolate chips
6 ounces Whipping cream
1 teaspoon Peppermint






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.

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