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
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|Serving Size: 1 Serving (2964g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 3149 (37%)|
|Amt Per Serving||% DV|
|Total Fat 349.9g||466 %|
|Saturated Fat 182.7g||913 %|
|Monounsaturated Fat 112.7g|
|Polyunsanturated Fat 22.9g|
|Cholesterol 4557.9mg||1402 %|
|Sodium 1714mg||59 %|
|Potassium 3691.3mg||97 %|
|Total Carbohydrate 1263.8g||372 %|
|Dietary Fiber 28.9g||116 %|
|Sugars, other 1235g|
|Protein 160.6g||229 %|
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Calories per serving: 8509
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