Hollywood Black Mint Cheesecake

Name: Hollywood Black Mint Cheesecake
Prep time: 45 min
Cook time: 1 h 30 min
Total time: 2 h 15 min
Yield: 10-12 serving(s)
Ingredients: 8 1/2 ounces chocolate wafers; 1/3 cup unsalted butter, melted and cooled; 1 1/2 cups mint chocolate chips, divided; 3 tablespoons water; 1 tablespoon creme de menthe; 1 1/2 lbs cream cheese, at room temperature; 1 1/4 cups sugar; 4 large eggs; 2 teaspoons vanilla extract; 2 cups sour cream

Submitted by Bobbie S.

"Although I haven't tried this yet -- it sounds like a fabulous way to end a great dinner."

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Ready In:: 2hrs 15mins
Ingredients:: 10
Serves:: 10-12

ingredients

CRUST
8 ¹⁄₂ ounces chocolate wafers
¹⁄₃ cup unsalted butter, melted and cooled
CHOCOLATE LAYER
1 ¹⁄₂ cups mint chocolate chips, divided
3 tablespoons water
1 tablespoon creme de menthe
FILLING
1 ¹⁄₂ lbs cream cheese, at room temperature
1 ¹⁄₄ cups sugar
4 large eggs
2 teaspoons vanilla extract
2 cups sour cream

directions

CRUST:.
Generously butter a 9" springform pan. Break chocolate wafers into a food processor and pulse until fine crumbs form.
Add melted butter and pulse until just blended.
Press crumb mixture onto bottom and 2" up sides of the prepared pan. Refrigerate. (Can be prepared a day ahead).
CHOCOLATE LAYER:.
Preheat over to 325 and position rack in lower third of oven.
Place 1 1/4 cups mint chocolate chips together with water in microwave-safe bowl, microwave on medium setting until melted, approximately 1 1/2 minutes in 30 second increments.
Blend in cream de menthe. Spoon chocolate mixture over bottom of crust, using back of a spoon to spread evenly. Set aside.
FILLING:.
Place cream cheese in large bowl. Using a mixer, mix for 30 seconds until smooth and creamy. Add sugar in a steady stream, mixing for about 1 1/2 minutes.
Mixing on low speed, add eggs, vanilla and sour cream, blending well.
Pour the filling over the chocolate, starting around the sides and then filling in the middle. Bake for 50 minutes.
At the end of 50 minutes, turn off oven and leave cake in oven for an additional hour without opening oven door. Remove from oven.
Chop remaining 1/4 cup chocolate mint chips and sprinkle evenly over surface of warm cake. Cool on rack for 3 hours, then refrigerate for at least 24 hours before serving.
To serve, run a thin knife around edge of pan and carefully remove the rim. Serve in wedges.
Passive work time does not include the 24 hours of refrigeration time.

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RECIPE SUBMITTED BY

Bobbie S.

San Jose, CA

This is a picture of me with my oldest grandson, DJ and was taken this past summer when we went on a cruise and land tour of Alaska. I am retired after working for the same company for 25 years. My husband is a retired military officer. After the military he started working for Lockheed and is now retired from there as well. We live in San Jose, CA and have lived in the same house for over 33 years. We have two grown children and 6 beautiful grandchildren. I love to try new recipes and jazz up old ones. Taste of Home and Southern Living are my favorite recipe magazines(I enjoy reading a little bit about the people who submit the recipes). Recipe Zaar is just an incredible site. I've made many new friends since joining. I have tons of cookbooks -- but now when I need a new recipe that I know I can count on, I come here! <img src="http://i23.photobucket.com/albums/b399/susied214/projects/200_PACpic.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket"> <img src="http://i23.photobucket.com/albums/b399/susied214/projects/pacbanner.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket"> <img src="http://i273.photobucket.com/albums/jj240/marienixon_715/kittencaljpg.jpg"> <img src="http://i6.photobucket.com/albums/y227/vjuhl/MEPcookathon.jpg">

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