FRANGO MINT CHEESECAKE
Source: Marshall Field & Company, Chicago

Marshall Field has been making these Frango Mints in their kitchen since 1930, and they are shipped all over the world. Their kitchen produces 800,000 pounds of Frango Mints every year. This cheesecake is served in their famous Walnut Room.

Chocolate Cookie Crust:
Separate 30 Oreo cookies and scrape off all the filling. You will have 60 halves. Pulverize these, along with 4 tablespoons of butter, in a blender. Pack firmly into a 10-inch springform pan.

Filling:
Melt 1 cup chopped Frango Mints (original flavor) in a double boiler. With an electric mixer on medium speed, beat in 24 ounces of softened cream cheese and 1 cup sugar. Add 2 eggs at low speed, then beat in the melted Frango Mints. Add 1/3 cup whipping cream and 1 teaspoon vanilla extract. Blend well. Spread evenly over the crust. Bake at 350 degrees F for 35 minutes. The center will be slightly shaky when you remove it from the oven. Place it on a wire rack, and the center will firm as it cools. At this point you may either freeze it or wait until it cools completely, then glaze it.

Glaze:
Mix 1/4 teaspoon plain gelatin with 1 tablespoon ice cold water. Melt 4 chopped Frango Mints and let them cool slightly. Stir into the gelatin mixture. Add 1/2 cup sour cream and a speck of salt. Spread over the cold Frango Mint Cheesecake.