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Ingredients
- 1Â 1/2 c. Chocolate cookie crumbs, (about 42 1.5inch chocolate snaps)
- 1 Tbsp. Sugar
- 2 Tbsp. Butter, melted
- 2 pkt (8-ounce) cream cheese at room temperature
- 1 c. Sugar
- 3 x Large eggs
- 1/4 c. Creme de menthe
- 2 Tbsp. White creme de cacao
- 4 ounce Sweet cooking chocolate
- 1/2 c. Dairy lowfat sour cream
Directions
- In a small bowl, combine crumbs, 1 tbsp. sugar and melted butter. Press on bottom and 1.5 inches up the side of an 8-inch springform pan; chill.
- Preheat oven to 350F (175C). In a large mixer bowl, cream the cheese and 1 c. sugar. Add in Large eggs, beating till smooth. Stir in creme de menthe and creme de cacao. Pour into prepared crust. Bake 40 to 45 mins. Cold in pan.
- Heat chocolate; cold about 5 mins. Stir lowfat sour cream into melted chocolate.
- Spread over slightly cooled cheesecake. Chill till set. Remove side of pan.
- Serves:8-10
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