Crust—–
9 oz Pkg Chocolate Wafers-crushed
(1 3/4 cups)
1/2 c Unsalted Butter — melted
Filling—–
16 oz Cream Cheese — softened
1/2 c Sour Cream
4 Eggs
2/3 c Sugar
1/2 c Creme De Menthe
1/4 ts Mint Extract
Topping—–
4 oz Semisweet Chocolate —
Chopped
1/2 c Sour Cream
Preheat oven to 350.
In medium bowl combine crust ingredients; mix well. Press on bottom of
ungreased 13 x 9 inch pan. Freeze crust while preparing filling.
In large bowl, combine all filling ingredients; beat on low speed until
smooth. Pour into crust-lined pan and bake for 30 to 35 minutes or until
knife inserted in center comes out clean. Cool.
Melt chocolate in double boiler. Cool 5 minutes; beat in sour cream.
Spread over warm cheesecake. Refrigerate 3 hours or until firm.
20 servings. Calories=300 Fat=20g
Yields
20 Servings
