Grasshopper Cheesecake

"Grasshopper" is the whimsical name given to the delectable combination of mint (usually tinted green) and chocolate.

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Servings 16

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ingredients 11
Prep Time 20 min
Total Time 7 hr 40 min

Ingredients

Crust

1: (9-oz.) pkg. chocolate wafer cookies, crushed (1 3/4 cups)

1/4: cup margarine or butter, melted

Filling

4: eggs

3: (8-oz.) pkg. cream cheese, softened

1: cup sugar

2: cups sour cream

3: oz. semi-sweet chocolate, melted

1/4: cup crème de cacao

1/4: cup green crème de menthe

Topping

3: oz. semi-sweet chocolate, melted

1/2: cup sour cream

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Directions

1 Heat oven to 325°F. In medium bowl, combine crust ingredients; mix well. Press mixture in bottom and 2 inches up sides of ungreased 10-inch springformpan.
2 In large bowl, beat eggs. Add cream cheese and sugar; beat until smooth. Add 2 cups sour cream; blend well. Divide mixture in half. Stir 3 oz. melted chocolate and creme de cacao into half of mixture; pour into crust-lined pan. Stir creme de menthe into remaining mixture. Carefully spoon over chocolate mixture.
3 Bake at 325°F. for 65 to 80 minutes or until center is set. (To minimize cracking, place shallow pan half full of hot water on lower oven rack during baking.) Cool 2 hours or until completely cooled.
4 In small bowl, combine topping ingredients; mix well. Spread over top of cooled cheesecake. If desired, make spiral design with frosting comb or fork. Refrigerate at least 4 hours or overnight.
5 Just before serving, carefully remove sides of pan. Store in refrigerator.