Vandermint Cheesecake

Vandermint Cheesecake
Vandermint Cheesecake

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

12

slices

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

12

servings

Ingredients

  • Chocolate Cookie Curst

  • 11

    chocolate mint sandwich cream cookies, crushed

  • 3

    tablespoons butter, melted

  • Vandermint Filling

  • 24

    ounces cream cheese

  • 3/4

    cup sugar

  • 2

    tablespoons whipping cream

  • 5

    teaspoons cronstarch

  • 4

    eggs

  • 1

    egg yolk

  • 2/3

    cup Vandermint liqeur

  • 1

    teaspoon vanilla

  • Easy Mint Topping

  • 1

    cup whipping cream

  • 1

    tablespoon sugar

  • 1

    tablespoon Vandermint liquer

  • choclate-covered mints

Directions

CHOCOLATE COOKIE CRUST In a small bowl stir together crushed cookies and melted butter till well combined. Press crumb mixture evenly onto the bottom of a greased 9-inch sringform pan. VANDERMINT FILLING In a large bowl combine cream cheese, sugar, whipping cream, and cornstarch. Beat with electic mixer till smooth. Add eggs and egg yolk, one at a time, beating well after each addition. Beat in liquer and vanilla. Pour the cream cheese mixture over the crust. Bake at 350 for 15 minutes. Lower temperature to 200 and bake for 1 hour 10 minutes or until the center no longer looks wet or shinny. Remove the cake from the oven and run a knife around the inside edge of the pan. Chill, uncovered, overnight. EASY MINT TOPPING In a small bowl beat whipping cream, sugar, and liquer with an electic mixer till stiff peaks form. Pipe whipped cream mixture around the edge of the cheesecake. Garnish with mints. Cill till serving time

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