Chocolate Mint Cheesecake Recipe

Mints are pungent and sweet which you can be sure will add a one-of-a-kind taste to this Chocolate Mint Cheesecake Recipe.

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Chocolate Mint Cheesecake Recipe The Ingredients: 1 1/3 cup chocolate cookie wafers 1/4 teaspoon ground cinnamon 3 tablespoon granulated sugar 2 tablespoon butter The Filling 3 (8 ounce) cream cheese 1 cup granulated sugar 2 tablespoon flour 1 cup dairy sour cream 1 teaspoon mint extract 1 teaspoon vanilla 3 eggs, separated green food coloring (optional) Topping 1 cup semi-sweet chocolate morsels 1 cup dairy sour cream dash mint extract 2 tablespoon sugar 12 to 16 Andes Creme de Menthe mints

Directions

Preheat oven to 375° degrees.  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 if you have one or use just a regular bowl and mix 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.  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.

As for the topping, combine sour cream, sugar and mint in small bowl then mix well.  Melt chocolate in top of double boiler.  Remove from heat and stir in sour cream mixture.  Allow to cool and spread over your Chocolate Mint Cheesecake Recipe.

To help your cheesecake come out just right, check out these cheesecake baking tips.