Chocolate Grasshopper Cheesecake

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

Instructions

1 _ Heat oven to 300°F. 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.

2 _ 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.

3 _ 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.

4 _ 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.


5 _ 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.

6 _ 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.

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