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Ingredients
- Crust
- 30 fudge mint cookies, crushed
- 2 Tablespoons butter melted
- Filling
- 4 oz semisweet chocolate chips
- 24 oz cream cheese softened
- 1 cup sugar
- 4 eggs
- 1/3 cup green cream de menthe liqueur
- whip cream and Andies candy for garnish
Details
Preparation
Step 1
heat oven to 300*
wrap foil around bottom and side of uncreased springform pan
in large bowl mix crust ingredients with fork util crumbly
press in bottom and 1 inch up sides of pan
bake 12 minutes
cool 30 minutes
In small microwave bowl, microwave chocolate on high for 25 seconds, strand microwave again
25 seconds, until chocolate is smooth and melted
set aside
In large bowl, beat cream cheese and sugar with electric mixer on medium speed, scraping bowl frequently, until smooth and creamy.
add eggs one at a time, beating until smooth after each addition
stir in liqueur
pour filling evenly over crust
Drop 8 to 10 Tablespoons melted chocolate randomly into filling, allowing chocolate to sink into filling
with table knife cut chocolate through filling to swirl for marble design
bake 1 hour and 10 minutes or until set 2 inches from edge of pan
remove from oven
run knife around side of cheesecake to loosen
return to oven, turn oven off and open door slightly
cool cheesecake in oven 1 hour
remove from oven go cooling rack
cool at room temperature 1 hour
refrigerate 3 hours
garnish
spoon whip cream into decorating bag with star tip
pipe cream around top edge of cheese cake
place candies in center of cream
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