Ingredients Jump to Instructions ↓

  1. 20 chocolate sandwich cookies with mint and white filling , crushed

  2. 3 tablespoons butter , melted FILLING

  3. 2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels , melted according to package instructions

  4. 4 pkgs. (8 oz. each ) cream cheese, softened

  5. 1 cup granulated sugar

  6. 1/4 cup creme de menthe

  7. 1 teaspoon vanilla extract

  8. 4 large eggs, slightly beaten TOPPING

  9. 1 pkg. of chocolate sandwich cookies with mint and white filling , coarsely chopped

Instructions Jump to Ingredients ↑

  1. PREHEAT oven to 325º F. FOR COOKIE CRUST: COMBINE cookies and melted butter in medium mixer bowl until well mixed. Press cookie mixture onto bottom and 2-inches up side of ungreased 9-inch springform pan. Place pan on baking sheet; bake for 10 minutes; cool on wire rack. FOR FILLING: MELT morsels in uncovered, microwave-safe bowl on HIGH (100%) power for 1 minute. STIR. Morsels may retain some of their original shape. If necessary, microwave at additional 10 to 15-second intervals, stirring just until morsels are melted. Cool slightly. BEAT cream cheese and sugar in a large mixer bowl until well mixed. Gradually add crème de menthe, vanilla extract and melted morsels; beat until smooth. Stir in eggs until just combined. Pour filling over cookie crust. BAKE for 50 to 55 minutes or until 2-inch area around outside edge appears set when gently shaken. Cool in pan on wire rack for 15 minutes. Run knife around edge of cheesecake; cool for additional 30 minutes. Remove side of pan; cool cheesecake completely on wire rack. Cover and refrigerate for 4 hours or overnight. FOR TOPPING: TOP edge of cheesecake with coarsely chopped sandwich cookies, if desired.


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