Andes Mint Chocolate cheesecake

                                                                 

Mint Chocolate Chip Cheesecake

Ingredients:

Crust:

2 C Thin Mints

1/4 C Butter

Cheesecake batter:

2 packages of Andes Mints

2 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

Directions:

Crush your mint cookies, add in your melted butter and mix it well. Press it into the bottom of a greased springform pan. Bake for 10 min and take it out and let it cool.  In a bowl mix the cream cheese till creamy, then add flour and sugar and mix well. Add eggs, sour cream, vanilla and mint extract. Mix it well. Pour into the springform pan and chop 8 of Andes mints. Sprinkle them all over the cheesecake. Bake 350 for 55 minutes Take it out and set it on a cooling rack. Wait 20 minutes and loosen the springform pan.  

In a double boiler or microwave melt the rest of the mints. Pour it into a baggy and snip the end. Drizzle the melted Andes mints swirled on the cheesecake. Let the chocolate harden and enjoy.