Crème de Menthe Cheesecake Squares

Crust

• 1 (9 oz) package chocolate wafers-crushed  (1 3/4 cups)

• 1/2 cup unsalted butter, melted          

Filling     

• 16 oz cream cheese, softened
• 1/2 cup sour cream
• 4  eggs
• 2/3 cup sugar
• 1/2 cup Crème de menthe
• 1/4 teaspoon mint extract

Topping      

• 4 oz semisweet chocolate, chopped
• 1/2 cup sour cream

Method

Preheat oven to 350°F.

In medium-sized mixing bowl mix together crust ingredients until well combined. Press around the bottom of   an ungreased 13 x 9 inch pan.  Freeze crust and continue to prepare filling.

In the large bowl of a mixer, combine all filling ingredients.  Beat on low speed until smooth.  Do not overbeat or you will incorporate too much air.  Pour into crust-lined pan and bake in preheated oven for 30 to 35 minutes or until knife inserted in center comes out clean. Cool.

Melt chocolate in double boiler.  Set aside to cool for 5 minutes, then beat in sour cream.   Spread over warm cheesecake. Refrigerate 3 hours or until firm.  

Serves: 20

Contributor: Pat Ciesla

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