This fantastic looking cheesecake has a minty taste that adds a refreshing touch.
1 cup chocolate cookie crushed
1/4 cup unsalted butter melted
1/2 cup granulated sugar
2 packages cream cheese at room temperature
3 tbsp Creme de Menthe liqueur
2 oz. chopped chocolate thin mints (Optional)
1/2 tsp all purpose flour (if using chocolate mints)
Preheat oven to 325°F. Blend cookie crumbs and butter in medium bowl. Press mixture over bottom of springform pan. Bake crust until lightly browned at edges, about 8 minutes. Cool completely. Reduce oven temperature to 300°F.
In an electric mixer, beat cream cheese in large mixer bowl until fluffy. Slowly mix in sugar and 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. In a small bowl, mix the chopped chocolate mints with the flour. Gently fold in chopped mints into cream cheese mixture. Pour filling onto crust. Bake cake until edges are set and center moves only slightly when pan is shaken, about 45 mins - 1 hr. Cool completely in pan on rack. Cover and refrigerate at least 4 hours.