Crust:
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
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
Directions:
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.
http://recipes.epicurean.com/recipe/20273/chocolate-mint-cheesecake.html
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