-CRUST-
8 oz Chocolate Wafer Cookies, 4 tb Butter — melted
Thin
FILLING
1 c Frango Mints — chopped 2 lg Eggs
3 pk (8 Oz) Cream Cheese — 1/3 c Heavy Cream (Whipping)
Softened 1 ts Vanilla Extract
1 c Sugar
TOPPING
1/4 ts Gelatin, Unflavored 1/2 c Sour Cream
1 tb Cold Water pn Salt
4 Frango Mints
In a food processor bowl, pulverize the cookies. Add the butter and
mix. Turn the mixture into a 10-inch springform pan and press onto
the bottom to form a 1/4-inch thick crust. and set aside. Preheat
oven to 350 F. Melt the chopped mints in apie pan set in an electric
skillet heat to 325 F, or in the top of a double boiler over hot
water. Cool.
In a large mixer bowl, beat the cream cheese until smooth. Add the
sugar and cream for 3 mins. Add the eggs at low speed, continuing to
beat at low speed until mixture is well blended. Add the melted
mints, cream and vanilla. Blend well.
Pour the batter over the prepared crust and bake for 35 mins. The
center will be shaky, but will firm up as it cools. Cool on a rack
for 1 hr. While the cake is cooling, combine the gelatin and cold
water in a small bowl. Chop the mints and melt over hot water; stir
in the gelatin mixture and cool slightly. Blend in the sour cream and
salt. Spread the topping over the cooled cheesecake and chill in the
refrigerator.
Makes 12 to 16 servings.
Yields
12 servings
