Chocolate Fudge-Mint Cheesecake
A finalist of the 2002/2003 Better Homes and Garden’s & Nestlé Toll House “Share the Very Best Recipe” contest is Edythe Sundberg of San Diego, CA. Her prize winning cheesecake features semi-sweet chocolate morsels, cream cheese and crème de menthe.
Ingredients:
COOKIE CRUST
20
chocolate sandwich cookies with mint and white filling
crushed
3
tablespoons
butter
melted
FILLING
2
cups
(12-oz. pkg.)
NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
melted according to package instructions
4
pkgs.
(8 oz. each)
cream cheese, softened
1
cup
granulated sugar
1/4
cup
crème de menthe
1
teaspoon
vanilla extract
4
large eggs, slightly beaten
TOPPING
1
pkg. of
chocolate sandwich cookies with mint and white filling
coarsely chopped (optional)
Directions:
PREHEAT oven to 325º F. FOR COOKIE CRUST:COMBINE cookies and melted butter in medium mixer bowl until well mixed. Press cookie mixture onto bottom and 2-inches up side of ungreased 9-inch springform pan. Place pan on baking sheet; bake for 10 minutes; cool on wire rack. FOR FILLING:MELT morsels in uncovered, microwave-safe bowl on HIGH (100%) power for 1 minute. STIR. Morsels may retain some of their original shape. If necessary, microwave at additional 10 to 15-second intervals, stirring just until morsels are melted. Cool slightly. BEAT cream cheese and sugar in a large mixer bowl until well mixed. Gradually add crème de menthe, vanilla extract and melted morsels; beat until smooth. Stir in eggs until just combined. Pour filling over cookie crust. BAKE for 50 to 55 minutes or until 2-inch area around outside edge appears set when gently shaken. Cool in pan on wire rack for 15 minutes. Run knife around edge of cheesecake; cool for additional 30 minutes. Remove side of pan; cool cheesecake completely on wire rack. Cover and refrigerate for 4 hours or overnight.
FOR TOPPING:TOP edge of cheesecake with coarsely chopped sandwich cookies, if desired.