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“This is from the Betty Crocker website.”
4hrs 30mins

Ingredients Nutrition

  • Crust
  • 1 (9 ounce) packagethin chocolate wafer cookies, crushed (1 3/4 cups)
  • 12 cup melted butter
  • Filling
  • 2 (8 ounce) packagessoftened cream cheese
  • 12 cup sour cream
  • 4 eggs
  • 23 cup sugar
  • 12 cup creme de menthe
  • 14 teaspoon mint extract
  • Topping
  • 4 ounces chopped semisweet baking chocolate
  • 12 cup sour cream


  1. Heat oven to 350°F In medium bowl, mix crust ingredients. Press in bottom of ungreased 13x9­inch 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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