Ingredients
Crust
- 30 fudge mint cookies, crushed (about 1 3/4 cups)
- 2 tablespoons butter or margarine, melted
Filling
- 4 oz semisweet baking chocolate
- 3 packages (8 oz each) cream cheese, softened
- 1 cup sugar
- 4 eggs
- 1/3 cup green crème de menthe liqueur*
Topping and Garnish, if desired
- Sweetened whipped cream
- Crème de menthe thin rectangular candies for garnish, unwrapped, cut in half diagonally
Directions
- Heat oven to 300degF.
- Wrap foil around bottom and side of ungreased 9-inch springform pan.
- In large bowl, mix crust ingredients with fork until crumbly.
- Press in bottom and 1 inch up side of pan. Bake 12 minutes. Cool 30 minutes.
- In small microwavable bowl, microwave chocolate on High 45 to 60 seconds, stirring once halfway through microwaving, until melted.
- If necessary, continue to microwave on High in 15-second increments, stirring until smooth. Set aside.
- In large bowl, beat cream cheese and sugar with electric mixer on medium speed, scraping bowl frequently, until smooth and creamy.
- Add eggs, one at a time, beating until smooth after each addition.
- Stir in liqueur.
- Pour filling evenly over crust.
- Drop 8 to 10 tablespoonfuls melted chocolate randomly onto filling, allowing chocolate to sink into filling.
- With table knife or small spatula, cut through chocolate and filling to swirl for marbled design.
- Bake 1 hour 10 minutes to 1 hour 20 minutes or until set 2 inches from edge of pan.
- Remove from oven; run knife around side of cheesecake to loosen.
- Return to oven; turn oven off and open door slightly. Cool cheesecake in oven 1 hour.
- Remove from oven to cooling rack; cool at room temperature 1 hour.
- Refrigerate 3 hours.
- To serve, remove side of pan.
- Spoon whipped cream into decorating bag with large star tip; squeeze bag to pipe cream around top edge of cheesecake.
- Garnish with candies
Notes
This decadent dessert is the perfect do-ahead because it needs to be chilled at least 3 hours before serving. For easy cutting, dip your knife into hot water.