This has become a holiday favorite in our family.
16 servings
Crust
1 3/4 cups chocolate cookie crumbs
1/4 cup butter, melted
Filling
3 (8 ounce) packages softened cream cheese
3/4 cup white sugar
3 large eggs (at room temperature)
3/4 cup whipping cream (at room temperature)
1/4 cup green creme de menthe
1 cup mint chocolate chips (optional)
Preheat oven to 500 degrees. In a mixing bowl, combine the two crust ingredients; mix well. Press on the bottom and up the sides of a 9 inch springform pan; set aside.
In a large mixing bowl, with electric mixer, beat cream cheese until it is fluffy; slowly beat in sugar, beating until smooth. Add eggs, one at a time, beating after each addition but be sure to not over mix. Stir in the cream and liqueur until blended. Add chips if you are using. Pour into the crust-lined springform pan. Bake at 500 degrees for 10 minutes. Then turn oven down to 200 degrees for about one hour or until softly set (or until the center cheesecake still has a slight jiggle when the pan is gently shaken). Turn off the oven and crack open the oven door. Leave the cake in the oven to slowly cool for about an hour. Then refrigerate until serving.
Note: Make sure all of your ingredients are at room temperature. If they are not, you risk having large cracks in your cake. Don’t worry, if that happens, it will still taste great. And that’s all the matters!
Lynn's Cookbook 