8
thin chocolate and green mints, coarsely chopped
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Steps
1
Heat oven to 300°F. In medium bowl, combine crust ingredients; mix well. Press in bottom and up sides of ungreased 9-inch springform pan.
2
Beat cream cheese in large bowl with electric mixer at medium speed until fluffy. Gradually add sugar, beating until smooth. Add eggs, 1 at a time, beating well after each addition. Stir in 3/4 cup whipping cream and crème de menthe until well blended. Pour into crust-lined pan.
3
Bake at 300°F. for 60 to 70 minutes or until edges are set but center still jiggles slightly when gently shaken. Turn oven off; open oven door at least 4 inches. Let cheesecake sit in oven for 30 minutes or until center is set.
4
Remove cheesecake from oven. Cool in pan on wire rack for 1 hour or until completely cooled. Cover; refrigerate at least 3 hours before serving.
5
Just before serving, carefully run knife around sides of pan to loosen; remove sides of pan. In small bowl, beat 1/2 cup whipping cream and powdered sugar until stiff peaks form. Pipe or spoon whipped cream around edge of cheesecake. Garnish with chopped mints. Store in refrigerator.
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For chocolate curl garnish, use a vegetable peeler to shave the smooth underside of a large chocolate bar.
The doneness of a cheesecake is difficult to determine. A cheesecake is completely cooked when a 3-inch circle in the center is still wobbly and shaky. Overcooked cheesecake may crack on the surface.
Prepare the cheesecake up to two days in advance; wrap it tightly in the springform pan and keep refrigerated. Add the whipping cream and garnish just before serving.
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Nutrition Facts
Serving Size:1/16 of Recipe
Calories
360
Calories from Fat
245
Total Fat
27g
42%
Saturated Fat
16g
80%
Cholesterol
115mg
38%
Sodium
240mg
10%
Total Carbohydrate
23g
8%
Dietary Fiber
0g
0%
Sugars
17g
Protein
6g
% Daily Value*:
Vitamin A
20%
20%
Vitamin C
0%
0%
Calcium
6%
6%
Iron
6%
6%
Exchanges:
1 1/2 Starch; 5 1/2 Fat;
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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