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Receta Thin Mint Cheesecake

Name: Thin Mint Cheesecake
Ingredients: 1 c. Thin Mint cookies, crushed into bottom of 9" Springform pan; 2 pkt Cream cheese, (8 ounce); 6 ounce Semi-sweet chocolate chips, melted; 1/2 c. Sugar; 3/4 c. Thin Mints, crushed; 2 x Large eggs, beaten; 1 tsp Vanilla; 2 pkt Cream cheese, (8 ounce); 6 ounce Chocolate chips; 1 c. Sugar; 1/2 c. Lowfat sour cream; 2 x Large eggs; 1 tsp Vanilla; 1 tsp Peppermint extract; 14 ounce Chocolate chips; 6 ounce Whipping cream; 1 tsp Peppermint

de Global Cookbook

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Ingredientes

1 c. Thin Mint cookies, crushed into bottom of 9" Springform pan
2 pkt Cream cheese, (8 ounce)
6 ounce Semi-sweet chocolate chips, melted
1/2 c. Sugar
3/4 c. Thin Mints, crushed
2 x Large eggs, beaten
1 tsp Vanilla
2 pkt Cream cheese, (8 ounce)
6 ounce Chocolate chips
1 c. Sugar
1/2 c. Lowfat sour cream
2 x Large eggs
1 tsp Vanilla
1 tsp Peppermint extract
14 ounce Chocolate chips
6 ounce Whipping cream
1 tsp Peppermint

Direcciones

First Layer: Beat cream cheese till lumps are gone, then add in sugar and mix well. Add in melted chocolate chips, then cookies. Fold in Large eggs and vanilla.
Pour into pan and place in freezer to hard up. Second Layer: Beat cream cheese till lumps are gone. Add in sugar, chocolate chips, then lowfat sour cream.
When smooth, finish with Large eggs and extracts. Pour second layer on top of
(hopefully) hard first layer. Bake at 325 degrees for 1-1/2 hrs, till top feels jiggly but hard. Cold, chill. Topping: Heat chocolate chips, whisk in cream and peppermint. While topping is still runny, spread over whole cake and decorate with cookies. Accent with green icing around cookies. Keep chilled.
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