Marbled Grasshopper Cheesecake

By brownbox

Ingredients

• Crust:
• 1/4 c.chocolate mint cookies
• 3 Tbs. butter
• Filling:
• 24 oz. cream cheese
• 2/3 c. sugar
• 1/4 c. sour cream
• 5 Tsp. cornstarch
• 3 eggs.
• 1 egg yolk
• 1 Tsp. vanilla extract
• 5 Tsp. unsweetened cocoa powder
• 2 1/2 Tbs. sugar
• 1/2 C. green crème de menthe liqueur
• Toppings:
• 1/2 C. semisweet chocolate chips
• 3 1/2 Tbs. sour cream
• 4 Tsp. crème de menthe liqueur
• 4 Tsp. sugar

Preparation

Step 1

In a small bowl stir together crushed cookies and melted butter till well combined. Pressed crumb mixture evenly onto the bottom of a grease 9in. spring form pan.
In a large bowl combine cream, 2/3 C. sugar, sour cream, and cornstarch. Beat till smooth. Add eggs and egg yolk one at a time beating well after each. Beat in vanilla extract. Remove 3/4 C.
of the mixture and put into small bowl stir in cocoa powder and 2 1/2 Tbs. sugar. Set aside. Stir crème de menthe into the remaining cream cheese mixture. Pour half of the crème de menthe over the crust. Spoon 2/3 C. of the cocoa mixture over the crème de menthe mixture. Pour the remaining crème de menthe mixture over the cocoa mixture. Top with remaining cocoa mixture. Without disturbing the crust swirl the blade of a knife through the cake to create a marbling effect. Bake at 350* for 15 min. Lower the temperature to 200* and bake for 1 hour and 10 min. or till the center longer looks wet or shiny. Remove the cake from the oven and run a knife around the edge.
In a small saucepan melt chocolate over low heat ,stirring constantly. Stir in sour cream, crème de menthe, and sugar. Spread the chocolate mixture over the cheesecake.