Creme de Menthe Cheesecake

• Refrigerated

  • 4 Eggs

• Baking & Spices

  • 2 pkg (4.67 oz each creme de menthe chocolate candies
  • 4 tbsp All-purpose flour
  • 7 Creme de menthe chocolate candies
  • 1/2 tsp Double strength vanilla
  • 8 drops Food coloring, green
  • 3/4 cup Semi sweet chocolate morsels
  • 1 cup Sugar
  • 1 1/2 cups Topping, frozen whipped

• Snacks

  • 14 Creme-filled chocolate sandwich cookies

• Dairy

  • 4 pkg Cream cheese
  • 1/2 cup Sour cream

Found on pamperedchef.com

Description

Ingredients

• 14-16 creme-filled chocolate sandwich cookies (1 1/4 cups/300 mL finely crushed)
• 4 pkg (8 oz or 250 g) cream cheese, softened
• 1 cup (250 mL) sugar
• 4 tbsp (60 mL) all-purpose flour, divided
• 1/2 tsp (2 mL) Double-Strength Vanilla
• 4 eggs, room temperature
• 1/2 cup (125 mL) sour cream
• 8-12 drops green food coloring (optional)
• 2 pkg (4.67 oz each) crème de menthe chocolate candies, unwrapped, divided (about 56 candies total)
• 3/4 cup (175 mL) semi-sweet chocolate morsels
• 1 1/2 cups (375 mL) thawed frozen whipped topping
• 7 crème de menthe chocolate candies (reserved from filling)

Directions

• Preheat oven to 325°F (160°C). For crust, lightly spray sides of Springform Pan with nonstick cooking spray. Line sides of pan with two 3 x 15-in. (7.5 x 38-cm) pieces of Parchment Paper. Press cookie crumbs onto bottom and slightly up sides of pan. Bake 8 minutes. Remove pan from oven to Stackable Cooling Rack.
• For filling, place cream cheese, sugar, 3 tbsp (45 mL) of the flour and vanilla into Stainless (4-qt./4-L) Mixing Bowl; beat on medium speed of electric hand mixer 3 minutes or until well blended. Add eggs; mix on low speed 2 minutes. Add sour cream and food coloring, if desired; mix until smooth.
• Set aside seven of the candies for topping. Cut remaining candies in half crosswise and toss with remaining 1 tbsp (15 mL) flour. Pour half of the filling into crust. Arrange candies, slightly overlapping, over filling; gently spoon remaining filling on top. Bake 55-60 minutes or until center appears nearly set when gently shaken (center will firm as it cools). Remove from oven to cooling rack; cool completely, about 3 hours.
• For topping, place chocolate morsels, whipped topping and reserved candies into Small Micro-Cooker®. Microwave on HIGH 1 1/2-2 minutes or until melted and smooth, stirring after each 30-second interval. Spread topping over center of cheesecake using Small Spreader. Refrigerate 4 hours or overnight.

Nutrition