Thin mint cheesecake
1 Servings
Ingredients
| Quantity | 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 | Eggs, beaten | |
| 1 | teaspoon | Vanilla |
| 2 | packs | Cream cheese, (8 oz) |
| 6 | ounces | Chocolate chips |
| 1 | cup | Sugar |
| ½ | cup | Sour cream |
| 2 | Eggs | |
| 1 | teaspoon | Vanilla |
| 1 | teaspoon | Peppermint extract |
| 14 | ounces | Chocolate chips |
| 6 | ounces | Whipping cream |
| 1 | teaspoon | Peppermint |
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.