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Steps
1
Heat oven to 350°F. Spray 9-inch glass pie plate with cooking spray.
2
In large bowl, beat all cheesecake ingredients except chocolate chips with electric mixer on high speed 2 minutes, scraping bowl frequently. Stir in chocolate chips. Pour into pie plate.
3
Bake about 35 minutes or until center is firm and puffed. Cool 45 minutes (cheesecake top will be cracked).
4
In 1-quart saucepan, heat ganache ingredients over medium heat, stirring constantly, until smooth; remove from heat. Carefully spread over cheesecake. Refrigerate at least 3 hours until chilled. Store covered in refrigerator.
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For a Crowd-Size Impossibly Easy Grasshopper Cheesecake, double all ingredients and use a 13x9-inch glass baking dish. Bake 30 to 37 minutes.
You can substitute crème de menthe-flavored syrup for the 3 tablespoons crème de menthe, but the mint flavor will be a bit milder.
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