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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Thin Mints Cheesecake Recipe

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This recipe for Thin Mints Cheesecake is from The Lasley Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


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 325º. 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 325º 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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