Thin Mint Cheesecake

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Thin Mint Cheesecake Ingredients

NORMA WRENN NPXR56B	2 pk Cream cheese, (8 oz)
CRUST	6 oz Chocolate chips
1 c Thin Mint cookies, crushed	1 c Sugar
FIRST LAYER FILLING	1/2 c Sour cream
2 pk Cream cheese, (8 oz)	2 Eggs
6 oz Semi-sweet chocolate chips,	1 ts Vanilla
1/2 c Sugar	1 ts Peppermint extract
3/4 c Thin Mints, crushed	TOPPING
2 Eggs, beaten	14 oz Chocolate chips
1 ts Vanilla	6 oz Whipping cream
SECOND LAYER FILLING	1 ts Peppermint

Instructions for Thin Mint Cheesecake

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 Posted to JEWISH-FOOD digest V97 #049 by Nancy Berry on Feb 12, 1997.

Main Ingredient: Cream CheeseCuisine: Uncategorized

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