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Chocolate Mint Cheesecake




Source of Recipe


Anne Patterson Braly/Food Editor/Chattanooga


Recipe Introduction


Each year, new recipes are created by Scout troops and supporters, and this year's batch seems to be the best yet. Try them for yourself and see how the cookies can be transformed into both casual desserts, such as brownies using Tagalong cookies, or ones of a more elegant nature, such as Chocolate Mint Cheesecake using the most popular of all, Thin Mints.

For more recipes, log onto www.mbgsc.org.




List of Ingredients





Crust:

1 cup Thin Mint cookie crumbs (crumble in a blender or food processor a few at a time)
1/2 cup sugar
3 tablespoons butter, melted

Filling:

4 (8-ounce) packages cream cheese, softened
1 cup sugar
5 eggs
1 teaspoon peppermint extract
1/2 teaspoon vanilla extract
1 cup heavy cream
1/2 cup chopped Thin Mint cookies
1/3 cup chopped Andes mint candies

Topping:

1 cup semi-sweet chocolate morsels
1/2 cup heavy cream


Recipe



For the crust: Combine crust ingredients, blending well with fingers and press into the bottom of a well-buttered springform pan. Chill in the freezer for about 30 minutes.

For the filling: In a large bowl, beat the cream cheese until it is fluffy. Add sugar. Mix and add eggs, one at a time, beating well after each addition. Add peppermint and vanilla extracts and heavy cream, blending until smooth and creamy. Stir in cookies and candies. Pour mixture into the chilled pan. Place the pan inside a larger pan filled with 1/2 inch of water. Bake in preheated 325 F oven for 11/2 hours. Turn off oven, open door and leave cheesecake in oven for 1/2 hour. Remove and cool completely, then refrigerate overnight.

For the topping: Place topping ingredients in a small saucepan and heat over medium heat until chocolate pieces are melted, stirring frequently. Remove from heat just after it comes to a boil. Let cool 1/2 hour. Pour over refrigerated cheesecake. Keep in refrigerator until ready to serve.