Ingredients
- Crust:
- 1 1/2 c. chocolate sandwich cookie crumbs
- 3 T. melted butter
- Filling:
- 4 pkgs (8 oz.) cream cheese, softened
- 1 c. sugar
- 2 tsp. vanilla
- 4 eggs
- 1/2 pkg Andes Crème De Menthe baking chips (10 oz)
- Topping:
- 1/2 pkg Andes Crème De Menthe baking chips divided
- 2 Tbsp. whipping cream
Preparation
Step 1
Preheat oven to 350 degrees. Mix crumbs and butter and pat into bottom of greased 9 inch springform pan. Bake for 5 minutes. While crust is baking, beat cream cheese and sugar until smooth and creamy. Add vanilla. Beat in eggs 1 at a time, only until mixed. Do not overbeat mixture with the eggs in it. Stir in 1/2 pkg of baking chips. Pour on top of crust and bake 50-60 minutes or until cheesecake is very lightly brown around the edges and the inside is almost set. Let cool at room temp for 15 minutes. Slide a knife around the edge and remove springform ring. Cool in refrigerator overnight. Mix half of the remaining baking chips with cream. Melt in microwave and stir until smooth. Mixture will be very runny. Spread a very thin layer on top of cheesecake and sprinkle remaining andes chips on top. This thin layer hardens quickly. I find that it works good to cut the cheesecake into pieces before putting the top layer and garnish on. Otherwise the thin chocolate layer breaks up into pieces as you are cutting the cheesecake.