Title: Chocolate Mint Meringue Cheesecake
Categories: Cake Dessert
Yield: 10 Servings
| 1 | c | Chocolate wafer crumbs |
| 2 | tb | Sugar |
| 2/3 | c | Sugar |
| 1 | c | Mint chocolate chips, melted |
| 3 | | Large egg whites |
| 3 | tb | Margarine, melted |
| 24 | oz | Cream cheese, softened |
| 3 | | Large eggs |
| 1 | ts | Vanilla |
| 7 | oz | Marshmallow creme (1 jr) |
Combine crumbs, margarine and sugar; press onto bottom of 9-inch spring-
form pan. Bake at 350 degrees F., 10 minutes. Combine cream cheese and
sugar, mixing at medium speed on electric mixer until well blended. Add
eggs, one at a time, mixing well after each addition. Blend in mint
chocolate and vanilla; pour over crust. Bake at 350 degrees F., 50
minutes. Loosen cake from rim of pan; cool before removing rim of pan.
Chill. Beat egg whites until soft peakes form. Gradually add marshmallow
creme, beating until stiff peakes form. Carefully spread over top of
cheesecake to seal. Bake at 450 degrees F.; 3 to 4 minutes or until
lightly browned.