Crust—– 9 oz Pkg Chocolate Wafers-crushed
(1 3/4 cups) 1/2 c Unsalted Butter — melted
Filling—– 16 oz Cream Cheese — softened
1/2 c Sour Cream
4 Eggs
2/3 c Sugar
1/2 c Creme De Menthe
1/4 ts Mint Extract
Topping—– 4 oz Semisweet Chocolate —
Chopped 1/2 c Sour Cream
Preheat oven to 350. In medium bowl combine crust ingredients; mix well. Press on bottom of ungreased 13 x 9 inch pan. Freeze crust while preparing filling. In large bowl, combine all filling ingredients; beat on low speed until smooth. Pour into crust-lined pan and bake for 30 to 35 minutes or until knife inserted in center comes out clean. Cool. Melt chocolate in double boiler. Cool 5 minutes; beat in sour cream. Spread over warm cheesecake. Refrigerate 3 hours or until firm. 20 servings. Calories00 Fat g
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