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Categories:
chocolate butter Mints cream cheese sugar eggs white chocolate peppermint semi-sweet chocolate topping
Viewed: 59 - Published at: a year agoIngredients
- 18 chocolate sandwich cookies, finely crushed (about 1 1/2 cups)
- 3 T. butter, melted
- 30 starlight mints, divided
- 4 pkgs. cream cheese, softened
- 1 c. sugar
- 4 eggs
- 1 pkg. white chocolate, melted
- 1/4 t. peppermint extract
- 1 pkg. semi-sweet chocolate, divided
- 2 c. thawed Cool Whip Whipped Topping
Method
- 1. Heat oven to 325 degrees.
- 2. Mix cookie crumbs and butter until blended; press onto bottom of 9 in. springform pan. Bake 10 min.
- 3. Meanwhile, crush 25 mints. Beat cream cheese and sugar in large bowl with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Add white chocolate, crushed mints and extract; mix just until blended. Chop half the semi-sweet chocolate; stir into batter. Pour over crust.
- 4. Bake 55 min.-1 hr. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hrs. Meanwhile, crush remaining mints; chop remaining semi-sweet chocolate.
- 5. Spread cheesecake with 1 c. Cool Whip just before serving. Drop remaining Cool Whip in dollops around edge of cheesecake. Sprinkle remaining crushed mints and chopped chocolate over center of cheesecake.
