Title: Thin Mint Cheesecake
Categories: Cheesecakes, Dairy, Desserts
Yield: 1 Servings

----------------------------NORMA WRENN NPXR56B----------------------------

-----------------------------------CRUST-----------------------------------
1 c Thin Mint cookies, crushed
-into bottom of 9"
-Springform pan

----------------------------FIRST LAYER FILLING----------------------------
2 pk Cream cheese, (8 oz)
6 oz Semi-sweet chocolate chips,
-melted
1/2 c Sugar
3/4 c Thin Mints, crushed
2 Eggs, beaten
1 ts Vanilla

----------------------------SECOND LAYER FILLING----------------------------
2 pk Cream cheese, (8 oz)
6 oz Chocolate chips
1 c Sugar
1/2 c Sour cream
2 Eggs
1 ts Vanilla
1 ts Peppermint extract

----------------------------------TOPPING----------------------------------
14 oz Chocolate chips
6 oz Whipping cream
1 ts Peppermint

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. Source: Abilene Reporter-News, Silvetta, Cypress
Street Station
Posted to JEWISH-FOOD digest V97 #049 by Nancy Berry
on Feb 12, 1997.