-CRUST-
2 c Chocolate wafers; finely
-chopped, about 38 cookies
6 tb Butter; melted
FILLING
24 oz Cream cheese; room temp
1 c Sugar
4 Eggs
1/3 c Green creme de menthe
1 ts Vanilla
TOPPINGS
Hot fudge
Whipped cream
Springs of fresh mint
Preheat oven to 375F. In a medium bowl, combine wafers and butter; mix
well. Press mixture into the bottom and partially up sides of a 9 inch
springform pan.
Beat cream cheese with sugar in a large bowl. Add eggs, one at a time,
beating well after each addition. Stir in creme de menthe and vanilla.
Pour filling into prepared crust. Bake 55 to 60 minutes, or until knife
inserted into center comes out clean. Cool on wire rack at room
temperature. Chill at least 4 to 5 hours, preferrably overnight, before
serving.
To serve, run knife around rim of cake to loosen sides from pan. Top
individual slices with hot fudge and whipped cream and garnish with a sprig
of fresh mint.
The White Gull Inn: More Favorite Recipes from our Kitchen: Centennial
Cookbook, Amherst Press, Andy Coulson, editor
Yields
12 Servings
