Mint Chocolate Cheesecake
From: Michelle Dunkley
1 1/2 cups crushed grasshopper cookies
2 tsp. butter, melted
1 cup sugar
1 pkg (8 squares) semi sweet baking chocolate, melted
3 eggs
1 tsp vanilla
3 pkg (8 oz each) cream cheese, softened
1/2 cup Andes mints, melted
Preheat oven to 325. Mix grasshopper cookies and butter, press firmly onto pan & bake for 10 minutes. Beat cream cheese, sugar & vanilla until creamy. Add chocolate & mix well. Add eggs & stir in (do not over-mix). Pour over crust. Pour Andes mints on top & swirl into cheesecake. Bake for 45 - 55 minutes until center is almost set. Refrigerate 4 hours.
2 comments:
Michelle is an amazing baker... its dangerous! Part of me is sad that I don't live close and don't get to sample all the seet treats she makes. But then I get on the scale and boy am I glad!!!
And is it bad that I count banana bread as a fruit serving?
nope, i do the same thing with banana bread.
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