After Dinner Mint Cheesecake
Yield: 12 to 15 servings
Ingredients
Crust
- 2 cups crushed cream-filled chocolate mint sandwich cookies
- 1/4 cup butter (not spread), melted
Filling
- 1 envelope unflavored gelatine
- 1/4 cup cold water
- 1 (8 ounce) package cream cheese, softened
- 1/2 cup sugar
- 1 (8 ounce) container frozen whipped topping, thawed
- 1/2 cup creme de menthe liqueur
Topping
- 1 cup chocolate mint chips*
- 4 teaspoons butter
Instructions
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.
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 gelatin 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.
Topping
- Melt chocolate mint chips and butter over low heat or in microwave. Spoon over filling. Chill for 15 minutes. Score into serving pieces.
- Chill until ready to serve.
Notes
* If chocolate mint chips are difficult to find, you may substitute semi-sweet chocolate chips + 1/2 teaspoon mint extract.