2 cups finely crushed chocolate graham crackers
1/2 cup butter, melted
Filling Ingredients:
1 cup granulated sugar
3 (8 ounce) packages cream cheese, softened
4 large eggs
1/3 cup green or white creme de menthe liqueur*
1 (4.5 ounce) package creme de menthe chocolate mint candy thins, chopped (reserve 6 for garnish)
1 teaspoon all-purpose flour
Whipped cream, if desired
Preheat oven to 375 degrees. Stir together all crust ingredients in large bowl until crumbly. Press on bottom and 1 inch up side of lightly greased 9-inch springform pan; set aside.
Combine sugar and cream cheese in large mixer bowl. Beat at medium speed, scraping bowl often, until creamy (1 to 2 minutes). Continue beating, adding eggs 1 at a time, until well mixed. (DO NOT OVER BEAT.) Stir in liqueur by hand.
Stir together 1/2 cup chopped mints and 1 teaspoon flour in small bowl; gently stir into cream cheese mixture. Pour filling onto crust. Sprinkle with remaining chopped mints.
Bake for 45 to 55 minutes or until firm to touch. (Cheesecake surface may be slightly cracked.) Loosen side of cheesecake by running knife around inside of pan. Cool 1 hour. Cover; refrigerate at least 3 hours.
To garnish, pipe whipped cream over top of cheesecake and top with reserved mints, if desired. Store refrigerated.
Makes 16 servings.
*Substitute 1 teaspoon peppermint extract plus 6 drops green food color.
TIP: To prevent cracking, place pan of warm water on rack below cheesecake in oven.
TIP: Chocolate mint candies are individually wrapped.