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Mint Chocolate Cheesecake
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For all you mint chocolate lovers out there who also like a cheesecake! This is from a 1996 Philadelphia cream cheese, cheesecake calendar.
Crust:
1-3/4 cups chocolate wafer crumbs (oreo baking crumbs)
1/4 cup butter or margarine, melted
Filling:
3 packages cream cheese, softened (regular or light)
3/4 cup sugar
3 eggs
1/3 cup green creme de menthe or 3/4 teaspoon mint extract (with 10 drops of green food colouring)
3 ounces bakers white chocolate, melted
Garnish
1 frosted mint chocolate bar (chocolate on the inside with the green frosting)
Heat oven to 325.
Combine crust ingredients, press onto the bottom and 2 inches up the sides of a 9 inch springform pan.
Beat cream cheese & sugar until very smooth. Beat in the eggs one at a time,just until blended. Beat in the liqueur & white chocolate. Pour over the prepared crust.
Bake for 50 minutes or until the center is just set.
Remove from the oven and run a knife around the sides of the pan to loosen.
Cool thoroughly at room temperature. Chill overnight.
*Make curls for the garnish by running a vegetable peeler on the narrow edge of the frosted mint chocolate bar, make a circular pattern with the curls in the center of the cake, or decorate as desired.
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