Grasshopper Cheesecake
Ingredients
- 1-1/2 c. finely crushed cream-filled chocolate sandwich cookies (about 18)
- 3 Tbls. butter, melted
- 4 (8 oz.) pkgs. cream cheese, softened
- 14 oz. can sweetened condensed milk
- 2 t. vanilla
- 3 Tbls. green crème de menthe
- 2 Tbls. white cream de cacao
Glaze
- 1 (1 oz.) squares semi-sweet chocolate
- 1/3 c. whipping cream, unwhipped
Instructions
Combine crumbs and butter; press firmly on bottom of a 9-inch spring form pan.
In a large mixing bowl or food processor, beat cream cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Add eggs; mix well. Divide batter in half (about 3 cups each); beat cocoa and vanilla into one half. Pour into prepared pan. Stir liqueurs into remaining batter. Spoon evenly over chocolate batter.
Bake at 300 degrees for 1 hour and 10 minutes, or until center is set. Turn off oven and allow cheesecake to cool 1 hour in oven with door open slightly. Remove side of pan. Carefully spread top with chocolate glaze. Chill thoroughly.
In a small saucepan, over low heat, melt chocolate with whipping cream. Cook and stir until thick and smooth. Immediately spread over warm cheesecake.