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THIN MINT CHEESECAKE
Recipe By : Leanda Goss
Serving Size : 1 Preparation Time :0:00
Categories : Cheesecakes
Amount Measure Ingredient -- Preparation Method
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Crust:
1 cup Thin Mint cookies -- crushed
into bottom of 9"
Springform pan
First Layer Filling:
2 8 oz pkgs cream cheese
6 ounces Semi-sweet chocolate chips -- melted
1/2 cup Sugar
3/4 cup Thin Mints -- crushed
2 Eggs -- beaten
1 teaspoon Vanilla
Second Layer Filling:
2 8 oz pkgs cream cheese
6 ounces Chocolate chips
1 cup Sugar
1/2 cup Sour cream
2 Eggs
1 teaspoon Vanilla
1 teaspoon Peppermint extract
Topping:
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 1-1/2 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
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NOTES : December 95
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