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Mint: Chocolate Mint Swirl Cheesecake

Source of Recipe

FBN A Little Taste of Heaven


List of Ingredients

CRUST:
1 cup chocolate wafer cookie crumbs
3 tablespoons sugar
3 tablespoons butter or margarine -- melted

FILLING:
4 8 ounce pack philadelphia cream cheese -- softened
1 cup sugar
1 teaspoon vanilla
4 eggs
2 squares baker's semi-sweet baking chocolate -- melted
1 4.67 ounce creme de menthe candies -- coarsely chopped
10 drops green food coloring


Recipe

Crust: MIX crumbs, sugar and butter; press onto bottom of 9-inch springform pan. Bake at 325ºF for 10 minutes if using a silver springform pan. (Bake at 300ºF for 10 minutes if using a dark nonstick springform pan.) Filling: MIX cream cheese, sugar and vanilla with electric mixer on medium speed until well blended. Add eggs, mixing on low speed just until blended. Spoon 1 1/2 cups batter into small bowl; blend in melted chocolate. Add mint candies and food coloring to remaining batter. Pour 1/2 of the mint batter over crust.

Using tablespoon, dollop 1/2 of the chocolate batter over mint batter layer; repeat layers. Cut through batter with knife several times to create marble effect. BAKE at 325ºF for 1 hour or until center is almost set if using a silver springform pan. (Bake at 300ºF for 1 hour or until center is almost set if using a dark nonstick springform pan.) Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight.