Chocolate Mint Cheesecake
  • 20 chocolate sandwich cookies w/mint and white filling, crushed
  • 3 tablespoons butter
  • Filling:
  • 2 cups (12 oz.) semisweet chocolate morsels
  • 4 pkgs. (8 oz. each) cream cheese, softened
  • 1 cup sugar
  • 1/4 cup creme de menthe
  • 1 teaspoon vanilla extract
  • 4 large eggs, slightly beaten
  1. Preheat oven to 325ºF.
  2. Crust: Combine cookies and melted butter in medium mixer bowl until well mixed. Press cookie mixture onto bottom and 2-inches up side of ungreased 9-inch springform pan. Place pan on baking sheet; bake for 10 minutes; cool on wire rack.
  3. Filling: Melt morsels in uncovered, microwave-safe bowl on HIGH (100%) power for 1 minute. Stir. Morsels may retain some of their original shape. If necessary, microwave at additional 10 to 15-second intervals, stirring just until morsels are melted. Cool slightly.
  4. Beat cream cheese and sugar in a large mixer bowl until well mixed. Gradually add crème de menthe, vanilla extract and melted morsels; beat until smooth. Stir in eggs until just combined. Pour filling over cookie crust.
  5. Bake for 50 to 55 minutes or until 2-inch area around outside edge appears set when gently shaken. Cool in pan on wire rack for 15 minutes. Run knife around edge of cheesecake; cool for additional 30 minutes. Remove side of pan; cool cheesecake completely on wire rack. Cover and refrigerate for 4 hours or overnight.