Mint Chocolate Cheesecake

                                                                 

Mint Chocolate Cheesecake

Ingredients:

Crust:

2 C Crushed Thin Mints

(You can find non-Girl scout versions)

1/4 C Melted butter

Cheesecake:

1 package of Andes Mints

2 8 oz boxes of cream cheese

1/2 C Sugar

1/4 C Flour

1 C Sour Cream

3 Eggs

1 tsp Vanilla

1/4 tsp Mint Extract

Mint Leaves

Crust Directions:

Crush your mint cookies, add in your melted butter, mix it well. Press into the bottom of a greased springform pan. Bake for 10 minutes take out of the oven. 

Cheesecake Directions:

In a bowl mix cream cheese till creamy, then add flour and sugar. Mix well and then add eggs, sour cream, vanilla and mint extract. Mix till combined. Pour into springform pan. Stack around 8 Andes mints and slice them to sprinkle on top of the cheesecake. Bake at 350 for 55 minutes. Take it out and set it on a cooling rack. You will need to wait for 20 minutes or so till it cools to loosen the pan. In a double boiler or microwave melt the rest of your Andes mints. When its melted and cooled for a second add it to a pipping bag or Ziplock with cut end off. Loosen spring form pan. Take your melted chocolate and drizzle on top.