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Mint-Chocolate Cheesecake




Source of Recipe


Marla


Recipe Introduction


Note: Instead of spreading the melted-chocolate mixture on top of the cheesecake,
you can pour it in a mound on a foil-lined baking sheet. Spread into a 7-inch circle.
Cool for 5 minutes. Use a cake comb to make swirls on the chocolate, if you like.
Cool until chocolate holds a cut edge. Cut into wedges. Place on top of the cheesecake.




List of Ingredients




Mint-Chocolate Cheesecake

2 cups finely crushed graham crackers
1/2 cup butter or margarine, melted
4 8-ounce packages cream cheese, softened
1-1/4 cups sugar
1/4 cup creme de menthe or milk, or 1/3 cup amaretto
2 teaspoons vanilla
5 eggs
1 16-ounce carton dairy sour cream (2 cups)
1/3 cup sugar
1 cup milk-chocolate pieces
1 teaspoon shortening






Recipe



For crust: In a bowl, combine crushed graham crackers and melted butter or margarine.
Press evenly on bottom and 2 inches up sides of a 10-inch springform pan. Set aside.

For filling: In a large mixing bowl, beat cream cheese, the 1-1/4 cups sugar, the
creme de menthe, and vanilla with an electric mixer on medium speed for 2 minutes.
Add eggs all at once, beating on low speed until just combined. Pour mixture into
prepared crust. Place on a shallow baking pan in oven.

Bake in a 325 degree F oven for 1 hour and 10 minutes or until the filling is just
set.

Stir together the sour cream and the 1/3 cup sugar. Carefully spread over cheesecake.
Bake for 10 minutes more. Cool for 15 minutes. Loosen the edges. Cool for 30 minutes.
Remove the sides of pan. Cool completely.

In a small saucepan, heat milk-chocolate pieces and shortening over low heat until
melted. Remove from heat. Cool. Spread the melted chocolate over the top of the
cheesecake.

After 5 minutes, score the chocolate layer into 9 to 16 pieces so it will be easier
to cut later. Cover and chill the cheesecake until it's time to serve.

Makes 9 to 16 servings.