Chocolate Mint Cheesecake
Source of Recipe
Internet
List of Ingredients
1 1/3 c. chocolate cookie
wafers
1/4 tsp. ground cinnamon
3 Tbsp. granulated sugar
2 Tbsp. butter
Filling:
3 (8 oz.) cream cheese
1 c. granulated sugar
2 Tbsp. flour
1 c. dairy sour cream
1 tsp. mint extract
1 tsp. vanilla
3 eggs, separated
green food coloring (optional)
Topping:
1 c. semi-sweet chocolate
morsels
1 c. dairy sour cream
dash mint extract
2 Tbsp. sugar
12 to 16 Andes creme de menthe
mints
Recipe
Lightly grease bottom and sides of 9-inch spring-form
pan (2 1/2 inches deep). Crush wafers, add sugar, butter and
cinnamon. Press into bottom of pan and refrigerate. Combine
cheese, sugar and flour in large electric mixer bowl until
smooth. Add sour cream, mint and vanilla. On low speed, add
egg yolks, one at a time, mixing after each addition. In small
bowl, beat egg whites to soft peak; gently fold into cream
cheese mixture. If desired, add 4 drops of green food coloring
and cut through with spatula to make swirl effect. Pour
filling into crust. Repeat swirling with additional food
coloring, if desired. Bake at 375 degrees for 15 minutes in preheated
oven, reduce heat to 275 degrees and continue to bake for 50 minutes.
Turn off oven and leave cake in oven for 40 minutes with
door closed. Remove cake from oven and cool on a wire rack.
Chill completely. Remove sides of pan before adding topping.
Topping: Combine sour cream, sugar and mint in small
bowl, mix well. Melt chocolate in top of double boiler, remove
from heat and stir in sour cream mixture. Allow to cool.
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