Title: Thin Mint Cheesecake
Categories: Cheesecake
Yield: 1 Cake

NORMA WRENN NPXR56B
		Crust:
1	c	Thin Mint cookies; crushed patted into bottom of 9"
		Springform pan
		First Layer Filling:
2		8 oz pkgs cream cheese
6	oz	Semi-sweet chocolate chips melted
1/2	c	Sugar
3/4	c	Thin Mints; crushed
2		Eggs; beaten
1	ts	Vanilla
		Second Layer Filling:
2		8 oz pkgs cream cheese
6	oz	Chocolate chips
1	c	Sugar
1/2	c	Sour cream
2		Eggs
1	ts	Vanilla
1	ts	Peppermint extract
		Topping:
14	oz	Chocolate chips
6	oz	Whipping cream
1	ts	Pepperming

First Layer: Beat cream cheese until lumps are gone, then add sugar and mix well. Add melted chocolate chips, then cookies. Mix in eggs and vanilla. Pour into pan and place in freezer to firm up.

Second Layer: Beat cream cheese until lumps are gone. Add sugar, chocolate chips, then sour cream. When smooth, finish with eggs and extracts.

Pour second layer on top of (hopefully) firm first layer. Bake at 325 degrees for 1-1/2 hours, until top feels jiggly but firm. Cool, refrigerate.

Topping: Melt chocolate chips, whisk in cream and peppermint. While topping is still runny, spread over whole cake and decorate with cookies. Accent with green icing around cookies. Keep chilled.

Source: Abilene Reporter-News, Silvetta, Cypress Street Station

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