From, "Great Lake Effects...Buffalo Beyond Winter and Wings," published in cooperation with your Daily Inbox Newsletter.
INGREDIENTS:
TO PREPARE:
Combine the wafer crumbs, margarine and cinnamon in a bowl and mix well. Pat over the bottom of a greased and floured 9-inch springform pan. Beat the cream cheese and sugar in a mixer bowl until blended. Add the eggs, beating until smooth. Beat in the creme de menthe, peppermint flavoring and salt. Spoon into the prepared pan. Sprinkle with chocolate chips, stirring gently to incorporate.
Bake at 325 degrees for 45 minutes. Turn off oven. Let stand in oven with door closed for 1 hour. Chill until serving time. Remove the side of the pan. Transfer the cheesecake to a cake plate. Cut into slices.
SERVINGS: 8 - 10
- 2 cups chocolate wafer crumbs
- 2 Tablespoons melted margarine
- 1/8 teaspoon cinnamon
- 2 pounds cream cheese, softened
- 1 cup sugar
- 4 eggs
- 2-3/4 Tablespoons green creme de menthe
- 1/4 teaspoon peppermint extract
- 1/4 teaspoon salt
- 1/2 cup semisweet chocolate chips
TO PREPARE:
Combine the wafer crumbs, margarine and cinnamon in a bowl and mix well. Pat over the bottom of a greased and floured 9-inch springform pan. Beat the cream cheese and sugar in a mixer bowl until blended. Add the eggs, beating until smooth. Beat in the creme de menthe, peppermint flavoring and salt. Spoon into the prepared pan. Sprinkle with chocolate chips, stirring gently to incorporate.
Bake at 325 degrees for 45 minutes. Turn off oven. Let stand in oven with door closed for 1 hour. Chill until serving time. Remove the side of the pan. Transfer the cheesecake to a cake plate. Cut into slices.
SERVINGS: 8 - 10
