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Mint: Thin Mint Cheesecake

Source of Recipe

www.recipesource.com


List of Ingredients

CRUST:
1 cup thin mint cookie crumbs

FIRST LAYER:
16 ounces cream cheese, softened
6 ounces chocolate chips, melted
1/2 cup sugar
3/4 cup thin mint cookies, crushed
2 eggs, beaten
1 teaspoon vanilla

SECOND LAYER:
16 ounces cream cheese, softened
6 ounces chocolate chips
1 cup sugar
1/2 cup sour cream
2 eggs
1 teaspoon vanilla
1 teaspoon peppermint extract

TOPPING:
14 ounces chocolate chips
6 ounces whipping cream
1 teaspoon peppermint extract


Recipe

Press cookie crumbs into bottom of 9" springform pan. First Layer: Beat cream cheese until lumps are gone, then add sugar and mix well. Add melted chocolate chips, then cookies. Mix in eggs and vanilla. Pour into pan and place in freezer to firm up. Second Layer: Beat cream cheese until lumps are gone. Add sugar, chocolate chips, then sour cream. When smooth, finish with eggs and extracts. Pour second layer on top of (hopefully) firm first layer. Bake at 325ºF for 1-1/2 hours, until top feels jiggly but firm. Cool, refrigerate. Topping: Melt chocolate chips, whisk in cream and peppermint. While topping is still runny, spread over whole cake and decorate with cookies. Accent with
green icing around cookies. Keep chilled.