Grasshopper Cheesecake

Total Time: 1 hr 30 mins Preparation Time: 30 mins Cook Time: 1 hr

Ingredients

• Servings: 6
• 1 1/2 cups chocolate cookie crumbs
• 1/4 cup melted butter
• 1/4 teaspoon cinnamon
• 1 lb cream cheese, at room temperature
• 1 cup sugar
• 1/3 cup green creme de menthe
• 3 tablespoons creme de cacao
• 2 tablespoons flour
• 1/2 teaspoon salt
• 6 eggs, separated
• 1 cup sour cream
• 2 ounces semisweet chocolate, grated to garnish the top of the cake

Recipe

• 1 chocolate cookie crumb crust: combine chocolate cookie crumbs with melted butter and cinnamon.
• 2 toss and mix well.
• 3 press into the bottom and partially up the sides of a 9 inch springform pan.
• 4 preheat the oven to 325 degrees f.
• 5 cheese filling: put the cream cheese in a mixing bowl and beat until light and soft.
• 6 add 3/4 cup of the sugar and mix well.
• 7 stir in the creme de menthe, creme de cacao, flour and salt.
• 8 beat until the mixture is blended well.
• 9 add the egg yolks and sour cream, and beat until the batter is smooth and blended.
• 10 in a different bowl, combine the egg whites and 1/4 cup remaining sugar and beat until the whites stand in soft peaks.
• 11 fold the beaten whites into the cream-cheese mixture.
• 12 pour the batter into the crust and bake for about 1 hour, or until the cake has puffed and trembles just slightly when shaken.
• 13 a wooden skewer inserted in the cake should come out almost clean, with just a trace of batter or moist crumbs on it.
• 14 don't overbake; it will settle and firm somewhat as it cools.
• 15 don't worry if the cake cracks as it bakes.
• 16 remove and cool.
• 17 refrigerate if standing more than 4 hours.
• 18 garnish the top with grated chocolate.
• 19 enjoy!