CHOCOLATE MINT CHEESECAKE

The Clarion Ledger

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Ingredients

Crust:
2 C. chocolate cookie crumbs or chocolate graham cracker crumbs
1/3 C. melted butter
Filling:
4 (8-oz.) pkgs cream cheese, softened
1 1/4 C. sugar
4 eggs, at room temperature
2/3 C. heavy cream
1/4 C. creme de menthe (sweet mint liqueur)
2 tea. vanilla
Glaze:
6 oz semisweet chocolate morsels
½ C. cream
3/4 C. powdered sugar
2 T. water
1 tea. vanilla
●Heat oven to 325 F.
●Mix cookie crumbs and butter and press into bottom and 2 inches up sides of a 10-inch spring-form pan.
●In a large bowl, beat cream cheese until no lumps remain (if using a table mixer, use flat paddle attachment).
●Add sugar gradually, beating gently until smooth.
●Add eggs, 1 at a time, scraping bowl after each addition and beating just until eggs are mixed in.
●Add creme de menthe, cream and vanilla and mix briefly.
●Pour into prepared pan and place on a baking sheet.
●Bake about 55 minutes, or until a 3 inch circle in center still wiggles and does not look done.
●Cool, then refrigerate to chill thoroughly.
To make glaze:
●Combine chocolate and cream in a small bowl set over hot, not boiling, water.
●Stir frequently until chocolate is melted and mixture is glossy.
●Remove from heat and beat in sugar, water and vanilla.
●Spread chocolate glaze over firm cheesecake.