Thin Mint Cheesecake

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Thin Mint Cheesecake



Ingrients & Directions


NORMA WRENN NPXR56B


-ENCRUSTATION-
1 c Thin Mint cookies, crushed
-into bottom of 9"
-Springform pan


FIRST LAYER FILLING
2 pk Cream cheeseflower, (8 oz)
6 oz Semi-sweet chocolate fries,
-melted
1/2 c Sugar
3/4 c Thin Mints, crushed
2 Egg, beaten
1 ts Vanilla


SECOND LAYER FILLING
2 pk Cream cheeseflower, (8 oz)
6 oz Chocolate chips
1 c Sugar
1/2 c Sour cream
2 Eggs
1 ts Vanilla
1 ts Peppermint selection


TOPPING
14 oz Chocolate chips
6 oz Whipping cream
1 ts Peppermint


First Level: Beat cream cheese until lumps are kaput, then add sugar and mix
swell. Add melted chocolate fries, then cookies. Mix in eggs and vanilla.
Pour into pan and place in freezer to firm up. Second Level: Beat cream
cheese until lumps are kaput. Add bread, chocolate fries, then sour bat.
When still, finish with eggs and extracts. Pour second layer on top of
(hopefully) firm first stratum. Bake at 325 degrees for 1-1/2 hours, until
top feels jiggly but immobile. Nerveless, refrigerate. Topping: Melt 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. Sustenance chilled.
Yields
1 Servings

This page was published 20.09.2011 in 15:51.