2 pkgs of Andes Creme de menthes (about 56 candies, divided)
3/4 C semi-sweet chocolate chips
1 1/2 C Cool-Whip
Instructions
Preheat oven to 325. For crust, lightly spray sides of springform Pan with nonstick cooking spray. Line sides of pan with two 3 x 15-in. (7.5 x 38-cm) pieces of Parchment Paper. Press cookie crumbs onto bottom and slightly up sides of pan. Bake 8 minutes. Set aside to cool
For filling, place cream cheese, sugar, 3 tbsp of the flour and vanilla into mixing bowl; beat on medium speed for 3 minutes or until well blended. Add eggs; mix on low speed 2 minutes. Add sour cream and food coloring, if desired; mix until smooth.
Set aside seven of the candies for topping. Cut remaining candies in half crosswise and toss with remaining 1 Tbl flour. Pour half of the filling into crust. Arrange candies, slightly overlapping, over filling; gently spoon remaining filling on top. Bake 55-60 minutes or until center appears nearly set when gently shaken (center will firm as it cools). Remove from oven to cooling rack; cool completely, about 3 hours.
For topping, place chocolate morsels, whipped topping and reserved candies into small microwave-safe bowl. Microwave on HIGH 1 1/2-2 minutes or until melted and smooth, stirring after each 30-second interval. Spread topping over center of cheesecake. Refrigerate 4 hours or overnight.
Originally Submitted
7/4/2010
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