Thin Mint Cheesecake

4 hours Prep: 0.75 hours Cook: 1.5 hours

454 calories per serving view nutrition facts

16 servings suggest servings

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Ingredients


crust
1	cup	cookies	thin mint, crushed and pressed into 9-inch springform pan

First layer filling
2	packages	cream cheese	(8 oz)
6	ounces	chocolate chips (semi-sweet)
1/2	cup	sugar
3/4	cup	mints	thin, crushed
2	large	eggs	beaten
1	teaspoon	vanilla extract

Second layer filling
2	packages	cream cheese	(8 oz)
6	ounces	chocolate chips
1	cup	sugar
1/2	cup	sour cream
2	large	eggs
1	teaspoon	vanilla extract
1	teaspoon	peppermint extract

topping
14	ounces	chocolate chips
6	ounces	heavy whipping cream
1	teaspoon	peppermint

Directions

First Layer: Beat cream cheese until lumps are gone, then add sugar and mix well.

Add melted chocolate chips, then cookies.

Mix in eggs and vanilla.

Pour into pan and place in freezer to firm up.

Second Layer: Beat cream cheese until lumps are gone.

Add sugar, chocolate chips, then sour cream.

When smooth, finish with eggs and extracts.

Pour second layer on top of (hopefully) firm first layer.

Bake at 325 degrees for 1-1/2 hours, until top feels jiggly but firm.

Cool, refrigerate.

Topping: Melt chocolate chips, whisk in cream and peppermint.

While topping is still runny, spread over whole cake and decorate with cookies.

Accent with green icing around cookies.

Keep chilled.

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Nutrition Facts

Serving Size 117g

Amount per Serving

Calories 454 52% of calories from fat

	% Daily Value*
Total Fat 26.0g	40%
Saturated Fat 16.0g	78%
Trans Fat 0.0g
Cholesterol 96mg	32%
Sodium 89mg	4%
Total Carbohydrate 50.0g	17%
Dietary Fiber 3.0g	12%
Sugars 43.0g
Protein 6.0g	11%

Vitamin A	12%		Vitamin C	0%
Calcium	5%		Iron	10%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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