Thin Mint Cheesecake

* Exported from MasterCook *

THIN MINT CHEESECAKE

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Cheesecakes Dairy
Desserts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----NORMA WRENN NPXR56B-----
Crust:
1 cup Thin Mint cookies -- crushed
into bottom of 9"
Springform pan
First Layer Filling:
2 pkgs cream cheese -- (8 oz)
6 ounces Semi-sweet chocolate chips -- melted
1/2 cup Sugar
3/4 cup Thin Mints -- crushed
2 Eggs -- beaten
1 teaspoon Vanilla
Second Layer Filling:
2 pkgs cream cheese -- (8 oz)
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

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 325 degrees
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.
Source: Abilene Reporter-News, Silvetta, Cypress Street Station




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