I've made this quite a few times for birthdays at work...everyone hands down loves it!Link at recipezaar1 1/4 hours, 30 minute prep, serves 12Ingredients1 1/2 cups finely crushed chocolate wafer cookies 1 cup white sugar 1/4 cup melted butter 2 (8 ounce) packages cream cheese, diced 2 cups sour cream 3 egg 2 teaspoons vanilla extract 1/4 cup butter 1/4 cup packed brown sugar 1/4 cup white sugar 2 tablespoons water 1 teaspoon vanilla extract 1/2 cup all-purpose flour 1 cup semi-sweet chocolate chips 2 teaspoons white sugar Directions1. Preheat oven to 350 degrees F (175 degrees C). 2. Mix the chocolate wafer cookie crumbs with 2 tablespoons of the white sugar, and the melted butter. Press firmly into the bottom and 1/2 inch up the sides of one 9 inch springform pan. Bake at 350 degrees F (175 degrees C) for about 8 minutes. 3. To Make Cookie Dough: In a bowl beat 1/4 cup butter or margarine with the brown sugar and 1/4 cup of the white sugar. Stir in the water and 1 teaspoon of the vanilla. Beat in the flour and the semisweet chocolate chips. Stir until combined. 4. To Make Cheesecake: In a food processor or with a mixer beat 1 cup of the white sugar, and all the cream cheese. Add 1 cup of the sour cream, the eggs, and 1 teaspoon of the vanilla. Mix well and pour into prepared crust. 5. Drop cookie dough in 2 tablespoon portions evenly over the top of the cake, pushing dough beneath the surface. Bake at 350 degrees F (175 degrees C) for about 40 minutes. Cake will jiggle slightly in center. Spread topping over hot cake. Let cake cool than chill in a refrigerator until cold, at least 4 hours. 6. To Make Topping: Mix the remaining 1 cup sour cream, 1 teaspoon vanilla, and the 2 teaspoons white sugar until smooth. Spread over hot cake.
Very lovely...not very heavy on the mint flavor.Link on recipezaar1 1/2 hours, 15 minute prep, serves 12IngredientsCRUST INGREDIENTS1 cup chocolate wafer crumbs 3 tablespoons granulated sugar 3 tablespoons butter, melted FILLING INGREDIENTS32 ounces cream cheese, softened (this IS the correct amount) 1 cup sugar 4 egg 2 teaspoons vanilla 28 Andes mints candies or 1 cup Andes mint baking chips TOPPING INGREDIENTS3 tablespoons whipping cream or whole milk 28 Andes mints candies or 1 cup Andes mint baking chips, divided Directions1. For the CRUST: Mix crumbs and 3 tablespoons sugar in small bowl. 2. Add butter, mixing well. 3. Press on bottom of 9-inch springform pan. 4. BAKE at 325* (F) for 10 minutes. 5. For the FILLING: Beat cream cheese and 1 cup sugar in large bowl at medium speed until well blended. 6. Add eggs and vanilla, mixing on low until well combined, do NOT overmix. 7. Stir in 1 package of chopped Andes Candies (28 pieces) and pour into crust. 8. BAKE: 325* (F) for 1 hour and 5 minutes or until center is almost set. 9. Run a knife between pan and cheesecake. 10. Set cake on cooling rack till room temperature. 11. Remove sides of pan. 12. For TOPPING:. 13. Set aside 10 or 12 Andes candies for decorating cake top. 14. In a microwavable bowl, mix remaining candies with cream (or milk). 15. On high, microwave 45 seconds. 16. Stir till candies melt and mixture is smooth. 17. Spread over cheesecake and let drizzle down sides. 18. Decorate with reserved Andes Candies. 19. REFRIGERATE, at least, 3 hours or until serving time. 20. Refrigerate any leftovers.
This is a very rich and chocolatey cheesecake!Link on recipezaar1 1/4 hours, 20 minute prep, serves 16Ingredients1 cup chocolate wafer crumbs (or you can use graham cracker crumbs) 3 tablespoons butter, melted 3 (8 ounce) packages cream cheese 3/4 cup sugar 3 egg 1 teaspoon vanilla 3 white chocolate baking square, melted 3 semi-sweet chocolate baking square, melted Glaze6 semi-sweet chocolate baking square, melted 1/4 cup butter, do not substitute 1 teaspoon oil Directions1. Combine crumbs and butter, press onto the bottom of a springform pan. Bake at 350F for 10 minutes. 2. Blend cream cheese and sugar with a mixer. 3. Add 1 egg at a time until it’s all blended. 3. Add the vanilla. 4. With 1/2 the batter, stir in melted white chocolate (I added 2 tbsp Grand Marnier to this but that’s optional). 5. With the other 1/2 of the batter, mix in 3 squares melted semi-sweet chocolate until there is no white streaks left. 6. Pour this mixture on top of the crumb base. (Since this batter was a little thick, I wet my fingers to smooth it down.) 7. Then pour the white batter on top. 8. Bake at 425F for 10 minutes and then reduce the heat to 250F for 35-45 minutes or until centre is just firm. When you remove from the oven, run a knife around the sides. Let cool for a couple of hours. 9. Melt 6 squares semisweet chocolate with butter and oil until smooth. Remove sides from cooled cake and place on a newspaper or wax paper. Pour this glaze over entire cake and refrigerate.