Crust
1 pkg. (9 oz) thin chocolate wafer cookies, crushed (1 3/4 cups)
1/2 cup margarine or butter, melted
Filling
2 (8-oz.) pkg. cream cheese, softened
1/2 cup dairy sour cream
4 eggs
2/3 cup sugar
1/2 cup creme de menthe syrup
1/4 teaspoon mint extract
Topping
4 oz semisweet baking chocolate, chopped
1/2 cup dairy sour cream

1. Heat oven to 350°F. In medium bowl, mix crust ingredients. Press in bottom of ungreased 13×9­inch pan. Freeze crust while preparing filling.
2. In large bowl with electric mixer, beat all filling ingredients on low speed until smooth. Pour into crust­lined pan. Bake 30 to 35 minutes or until knife inserted in center comes out clean. Cool on wire rack.
3. Meanwhile, in 1-quart saucepan, melt chocolate over low heat, stirring constantly. Cool 5 minutes; beat in sour cream with spoon. Spread over warm cheesecake. Refrigerate 3 hours or until firm. Cut into squares. Store in refrigerator.

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