Recipe: Thin Mint Cheesecake (using Thin Mint cookies, 2 layers)

THIN MINT CHEESECAKE

FOR THE CRUST:
1 cup crushed Thin Mint cookies
FIRST LAYER FILLING:
2 packages (8 ounces each) cream cheese, softened
1 (6 ounce) package semi-sweet chocolate chips, melted
1/2 cup sugar
3/4 cup crushed Thin Mints cookies
2 eggs, beaten
1 teaspoon vanilla
SECOND LAYER FILLING:
2 packages (8 ounces each) cream cheese, softened
1 (6 ounce) package semi-sweet chocolate chips, melted
1 cup sugar
1/2 cup sour cream
2 eggs
1 teaspoon vanilla
1 teaspoon peppermint extract
FOR THE TOPPING:
14 ounces chocolate chips
6 ounces heavy (whipping) cream
1 teaspoon peppermint extract
Thin Mint cookies (for decorating)
Green decorators icing (for decorating)

FOR THE CRUST:
Sprinkle 1 cup crushed Thin Mint cookies into bottom of 9-inch springform pan; set aside.

TO MAKE THE FIRST LAYER:
Beat cream cheese until lumps are gone, then add sugar and mix well. Add melted chocolate chips, then cookies. Mix in eggs and vanilla. Pour into pan and place in freezer to firm up.

TO MAKE THE SECOND LAYER:
Beat cream cheese until lumps are gone. Add sugar, chocolate chips, then sour cream. When smooth, finish with eggs and extracts.

Pour second layer on top of firm first layer.

Bake at 325 degrees F for 1 1/2 hours, until top feels jiggly but firm. Cool, then refrigerate.

TO MAKE THE TOPPING:
Melt chocolate chips, whisk in cream and peppermint extract.

While topping is still runny, spread over whole cake and decorate with cookies. Accent with green icing around cookies. Keep refrigerated.

From: Kelly~WA