After Dinner Mint Cheesecake

A cream cheese-gelatin mixture is combined with Cool Whip and creme de menthe liqueur for this filling, with a chocolate mint crust and topper.

Crust:
2 cups crushed cream-filled chocolate mint sandwich cookies
1/4 cup butter, melted

Filling:
1 envelope unflavored gelatine
1/4 cup cold water
8 ounces cream cheese, softened
1/2 cup granulated sugar
1 (8 ounce) container frozen whipped topping, thawed
1/2 cup creme de menthe liqueur

Topping:
1 cup chocolate mint morsels
4 teaspoons butter

For crust, crush cookies in food processor or with rolling pin. Mix together crumbs and butter and press into a 9-inch springform pan. Refrigerate while making filling.

For filling, soften gelatine in cold water. Stir over low heat or microwave on HIGH until dissolved.

In a food processor or mixer, mix together cream cheese and sugar. Gradually add gelatine mixture. Chill until slightly thickened (about 5 minutes).

Add creme de menthe to whipped topping and fold into cream cheese mixture. Pour into prepared pan. Chill while preparing topping.

For the topping, melt morsels and butter over low heat or in microwave. Spoon over filling. Chill 15 minutes. Score into serving pieces. Chill until ready to serve.

NOTE: Chocolate mint morsels may be substituted with semi-sweet chocolate chips plus 1/2 teaspoon mint extract.