2 cups chocolate wafer crumbs
1/4 cup sugar
1/4 cup butter or margarine, melted
4 (8-ounce) packages cream cheese, softened
1 (3-ounce) package cream cheese, softened
1 2/3 cups sugar
1/3 cup green creme de menthe
1 tablespoon vanilla
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.
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