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Grasshopper Cheesecake
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Crust:
1-1/2 cups chocolate cookie crumbs
1/4 cup melted butter
1/4 teaspoon cinnamon
Combine chocolate cookie crumbs with melted butter and cinnamon. Toss and mix well. Press into the bottom and up the sides of a 9-inch springform pan. Refrigerate.
Filling:
1 pound cream cheese (at room temperature)
1 cup granulated sugar, divided
1/3 cup crème de menthe
3 tablespoons crème de cacao
2 tablespoons flour
1/2 teaspoon salt
6 eggs, separated
1 cup sour cream
2 ounces semisweet chocolate, grated
Preheat oven to 325 degrees F.
Beat the cream cheese in a mixing bowl until light and soft. Add 3/4 cup of the sugar and mix well. Stir in the crème de menthe and the crème de cacao, flour and salt. Beat until the mixture is blended well. Add the egg yolks and sour cream, and beat until the batter is smooth and blended.
Combine the egg whites and 1/4 cup remaining sugar and beat until the whites stand in soft peaks. Fold the beaten whites into the cream cheese mixture. Pour the batter into the crust and bake for about 1 hour, or until the cake has puffed and trembles just slightly when shaken. Do not overbake; it will settle and firm somewhat as it cools. If the cake cracks as it bakes, that is fine. Remove and cool. Garnish with grated chocolate.
Yields 8 servings.
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