"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Thin Mints Cheesecake Recipe

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This recipe for Thin Mints Cheesecake, by , is from The Lasley's Favorite Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Shanna Lasley
Added: Monday, July 14, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 (10oz.) pkg thin mint cookies, crushed and divided
1/4 cup butter, melted
4 (8oz.) pkgs. 1/3 less fat cream cheese, softened
1 (8oz.) container light sour cream
1 cup sugar
1 tsp. vanilla extract
4 large eggs
1/2 cup semisweet chocolate chips

Directions:
Directions:
Preheat oven to 325. Line bottom and sides of a 9-in. springform pan with aluminum foil, allowing 2-3 inches to extend over sides. Stir together 1 1/2 cups cookie crumbs and butter; press firmly onto bottom of prepared pan. Beat cream cheese at medium speed with an electric mixer until smooth. Add sour cream, sugar and vanilla, beating well. Add eggs, 1 at a time, beating at low speed just until blended after each addition. Pour into prepared crust. Microwave chocolate morsels in a glass bowl at high 1 1/2 minutes or until smooth stirring at 30 second intervals. Pour melted chocolate onto center of cheesecake batter. Swirl chocolate into batter using a small spatula. (Do not overstir) Bake at 325 for 1 hour and 10 minutes or until center is almost set. Cool on a wire rack 1 hour or until completely cooled. Cover and chill at least 8 hours. Gently run a knife around outer edge of cheesecake to loosen; remove sides of pan and foil. Let stand for 30 minutes before serving. Sprinkle with remaining cookie crumbs.

 

 

 

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