creme de ricotta cheesecake

By momofsixplus1

Ingredients

• 5 (8oz packages) cream cheese softened
• 1 1/2 cups sugar
• 3 eggs
• 1 (16oz) carton sour cream
• 1/4 cup white creme decacao(liquor store)
• 1/4 cup green creme de mint(liquor store)
• 2 1/2 tsp vanilla extract
• chocolate crust
• 1/2 cup whipping cream, whipped
• garnish; andes candies
• wafer candy shavings
• ------------------------------------------------
• chocolate crust;
• 1 9oz package chocolate wafer crushed(6 cups)
• 1/3 cup butter or margarine, melted

Preparation

Step 1

crust; combine wafers and butter, press on bottom of springform pan. bake 350 for 8 minutes.

beat cream cheese at medium speed until creamy, gradually add sugar, beating well. add eggs one at a time, beating after each addition. stir in sour cream, liquor and vanilla. pour into chocolate crust.

bake at 350 for 40 minutes. turn oven off, leaving cheesecake in closed oven for 30 minutes. open oven door, leave cake in oven 30 more minutes.

remove from oven and run knife around edge of cheesecake. cool completely on wire rack. cover and refrigerate at least 8 hours. pipe whipping cream, around edge of cheesecake and garnish.