mint and chip cheesecake
The flavors of this cheesecake taste perfect after a big meal. The chocolate indulges while the mint refreshes.
M akes 14 to 16 servings
cups chocolate cookie
cup butter, melted
-oz. pkg. cream cheese,
% cup green crème de
-oz. cartons dairy sour
cup miniature semisweet
oz. semisweet chocolate,
1 Preheat oven to 375°F. In medium bowl,
combine cookie crumbs and melted butter. Press
mixture onto bottom and 2 inches up side of
9-inch springform pan.
2 In large bowl, combine cream cheese and
sugar. Beat with electric mixer until combined.
Beat in crème de menthe. Add eggs all at once;
beat on low speed just until combined. Stir in sour
cream until combined; stir in miniature chocolate
pieces. Pour into crust-lined pan.
Place springform pan in shallow baking pan.
Bake for 50 to 55 minutes or until center appears
nearly set when gently shaken.
Cool on wire rack for 15 minutes. Loosen crust;
cool for 30 minutes. Remove side of pan; cool
cheesecake. Cover and chill for 4 to 24 hours.
Before serving, in small saucepan, combine
1 ounce chocolate and shortening. Cook and stir
over low heat until melted. Drizzle chocolate over
cheesecake. Chill until chocolate is set.
PER SERVING: 495 cal., 36 g total fat
sat. fat), 123 ms chol., 319 m