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Crust: 2 cups chocolate wafer crumbs 1/4 cup sugar 1/4 cup butter or margarine, melted Cheesecake: 4 (8-ounce) packages cream cheese, softened 1 (3-ounce) package cream cheese, softened 1 2/3 cups sugar 5 eggs 1/3 cup green creme de menthe 1 tablespoon vanilla Frosting: 1/2 cup butter or margarine 3/4 cup cocoa 2 3/4 cups sifted confectioners sugar 1/2 cup milk 1 1/2 teaspoons vanilla Crust: Combine first 3 ingredients; firmly press mixture over bottom and 2 inches up sides of a 10-inch springform pan. Bake at 325 degrees for 7 minutes and cool. Cheesecake: Beat cream cheese at high speed with an electric mixer until light and fluffy; gradually add 1 2/3 cups of sugar, beating well. Add eggs, beating just until combined. Stir in creme de menthe and 1 tablespoon vanilla. Pour into crust. Bake at 325 degrees for 1 hour and 15 minutes (center may be soft but will firm when chilled). Let cool to room temperature on a wire rack. Frosting: Melt 1/2 cup butter in small saucepan; add cocoa, and stir until smooth. Remove from heat and cool. Pour chocolate mixture into a small mixing bowl; gradually add confectioners sugar alternately with milk, beating at medium speed of an electric mixer until smooth. Stir in 1 1/2 teaspoons vanilla. Spread mixture over top of cheesecake. Chill. Yield: one cheesecake. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |